Rosemary-Orange Chicken Breasts

2 boneless chicken breasts, flattened (cut the tender free and gently flatten)
salt & pepper
1 tsp. olive oil

Salt & pepper the breasts. Heat oil in skillet. Sear chicken until well-browned on both sides, 3 - 5 minutes per side. Remove and keep warm.

1 tsp. olive oil
1 minced garlic clove
2 Tbs. finely chopped shallots (or other onion)
1/2 c. fresh orange juice (1 orange, squeezed)
1/4 c. chicken broth

Add oil to skillet. Add garlic and onion. Cook, stirring, about 1 minute (don't have heat high enough to burn garlic). Add orange juice and broth, bring to simmer. Cook 3 minutes or so, reducing liquid by half.

Return chicken to pan. Reduce heat to low. Simmer until chicken is cooked through, around 4 minutes or more. Remove chicken.

1/2 tsp. butter
1/2 tsp. fresh chopped rosemary
dash white wine vinegar

Stir in butter, rosemary, vinegar. Salt & pepper to taste and pour over chicken.

Serves 2.

Note: I used Rice Wine Vinegar in the absence of white wine vinegar and it worked fine. This is a very tasty way to serve, (sigh), yet another boneless chicken breast.

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