An elegant, yet easy entrée.
Chicken breasts are sautéed in butter and simmered in
orange juice concentrate, chicken broth and brandy.
Orange
Brandy Chicken
- 4 boneless chicken breast
halves
- Salt and freshly ground
black pepper to taste
- 1 teaspoon minced fresh
rosemary or 1/2 teaspoon dried
- 2 tablespoons butter
- 1/3 cup frozen orange
juice concentrate, thawed
- 1/3 cup chicken broth
- 2 tablespoons brandy
- Orange slices (optional)
- Season chicken
with rosemary, salt and pepper.
- Melt butter in a large
skillet over medium-high heat.
- Add chicken to skillet
and sauté until brown,
about 3 minutes per side.
- Add orange juice concentrate,
chicken broth and brandy;
simmer until chicken is just cooked through, about 5 minutes.
- Transfer chicken to plate;
keep warm.
- Reduce pan juices until thickened to sauce
consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish
with orange slices,
if desired, and serve.
Serves 4.
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