I was inspired to create this recipe by another seen on social media. It's quick to prepare; ready in the time it takes to cook a pot of rice. We enjoyed it over rice with broccoli alongside. The addition of the butter makes a lovely unctuous sauce.
Chicken with Orange Sauce
2 chicken breast halves
1 Tablespoon olive oil
Salt and Pepper to taste
2 oranges, juiced (about 1 cup juice) I include the pulp in the sauce
1 small onion, minced
1-2 Tablespoons white wine vinegar
1 teaspoon minced fresh rosemary (or dried)
1 1/2 Tablespoons honey
1 Tablespoon butter
Slice the chicken breasts in half lengthwise to create thin cutlets, removing the tenderloins, as well. Season both sides of the chicken pieces.
Heat the olive oil in a pan, then quickly sear the chicken on both sides. It will not cook all the way through. Remove chicken and set aside.
Add the orange juice, onion, wine vinegar, rosemary and honey to the pan. Quickly scrape any bits left from searing the chicken into the sauce. Bring to a boil and let the mixture boil vigorously for 1-2 minutes.
Add the chicken pieces back into the pan. Let simmer 5 minutes or until all the chicken is cooked through. Add the butter to the pan and stir thoroughly. Let simmer another minute or two.
Serve over rice or mashed potatoes.
