Rosemary-Orange Chicken Breasts
2 boneless chicken breasts,
flattened (cut the tender free and gently flatten) 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 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 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.