Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3
Recipe by MyRecipes March 2011

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Miki Duisterhof; Styling: Susan Vajaranant

Recipe Summary

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

320 calories; fat 12g; saturated fat 4g; protein 41g; carbohydrates 11g; fiber 0g; cholesterol 114mg; sodium 409mg.
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