Ground sesame seeds thicken the sauce as it cooks. Serve with a salad and bread.
2 tablespoons sesame seeds, toasted
1 tablespoon grated orange rind
1/4 teaspoon salt, divided
Dash of ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1 teaspoon butter
1 cup fat-free, less-sodium chicken broth
1/3 cup orange juice
1 tablespoon whipping cream
How to Make It
Combine sesame seeds, rind, 1/8 teaspoon salt, and pepper in a food processor; process until the mixture resembles coarse meal.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt.
Heat oil and butter in a large nonstick skillet over medium heat until butter melts. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add ground sesame mixture to pan, stirring with a whisk. Add broth, and bring to a boil, scraping pan to loosen browned bits. Cook broth mixture until reduced to 2/3 cup (about 3 minutes). Add orange juice and cream; cook 30 seconds, stirring constantly. Serve sauce over chicken.
I rarely dislike a CL recipe, but I'd never make this again and we ate it simply because we don't waste food. The chicken itself has no seasoning, no marinade, no nothing. The sauce is salty by the time the chicken stock reduces (and there's salt in that sesame seed mixture). The sauce itself is rather thick and grainy. Also, the chicken breasts I had were rather large but they still only took about 4 min per side. (remember they need to be kept warm while waiting for the sauce, so they're kind of "cooking" longer once off the stove and onto a plate). If I'd followed the directions, they'd have been tough and chewy. Nothing to recommend this one.
This came out better than I expected. I made it because we have an orange tree and my SO really wanted me to try to use up some oranges. The sauce was fairly tasty, but it took a lot longer to cook than indicated in the recipe. If I had stopped cooking it after the time indicated, it would have been a runny mess. I did not measure it when I was done, but I'm sure it was less than 2/3 cup. Even so, there was plenty of sauce. I didn't want to buy a giant thing of whipping cream for just 1 tbsp, so I just used fat free half and half, which I always have on hand, and stirred it in once the sauce was removed from the heat. Only problem was that the sauce took so long that the chicken got cold. Next time I'll need to figure out a way to reheat the chicken. It actually worked better as leftovers because that way both the chicken and the sauce were hot. Also, my food processor was too large to handle this small quantity of sesame seeds, so I ended up using my spice grinder.