I think this sauce would be great on fish, as well. The citrus would compliment the fish just perfectly.
Ingredients:1 large orange
4 skinless, boneless chicken breast halves
salt and pepper, to taste
3 Tablespoons unsalted butter
1 shallot, minced
1/2 cup Riesling or other fruity wine
1 Tablespoon fresh marjoram, finely chopped
Directions:
Finely grate 2 teaspoons orange zest and squeeze 1/4 cup juice from the orange. Set the zest and juice aside. Pound out the chicken breasts until 1/2 inch thick. Salt and pepper the chicken on both sides.
In a large frying pan over medium heat, melt 2 Tablespoons butter and cook the chicken until cooked through. Transfer cooked chicken to a plate.
Melt the remaining butter in the pan over medium heat. Add the shallot and saute until lightly browned. Add the wine, marjoram, and orange juice and zest. Cook, stirring to scrape up the browned pieces, until sauce is bubbly and reduced. Return the chicken to the pan and heat through, about 1 minute. Transfer to a plate and spoon sauce over the chicken.
Source: Williams-Sonoma Food Made Fast: Simple Suppers
4 comments:
Did you forget something in your ingredients list or am I blind? Would there not be oranges or orange juice or something in an orange-riesling sauce?
Anyway, it looks delicious and I will bookmark this to try later.
No, you're not blind. That's what I get for trying to do 2 things at once. I accidently typed onion for orange. It's corrected now. Thank you for pointing that out to me.
I am always looking for new fun ways to cook chicken and this looks fabulous! Can't wait to make it!
I love the orange flavor in anything! This sounds really good.
Illu!
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