Photo: Miki Duisterhof; Styling: Susan Vajaranant
Prep Time
5 Mins
Cook Time
12 Mins
Yield
Serves 4

How to Make It

Step 1

Sprinkle chicken with salt and dredge in flour, shaking off excess.

Step 2

Warm 1 Tbsp. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil.

Step 3

Add shallot to skillet and sauté until softened, about 1 minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1 to 2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve.

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