Rosemary and Orange Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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While thumbing through a magazine at the doctor's office (my home away from home), I found this recipe. Others call for whole chickens or too much rosemary, which I think overpowers most dishes it's in. I always end up leaving out most of it. This was just right, though. I wanted to post it so I didn't lose it, since I wrote it on a prescripton pad. Ingredients:
1 tablespoon butter |
2 garlic cloves, minced |
4 small boneless skinless chicken breasts |
1/8-1/4 teaspoon chopped dried rosemary leaves |
1/8-1/4 teaspoon black pepper |
1 teaspoon salt |
2 large navel oranges |
1 teaspoon cornstarch |
Directions:
1. In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
2. Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
3. Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.
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