Orange Chicken Breasts
Gourmet
Orange Chicken Breasts
Gourmet
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1 large navel orange, peeled 4 skinless, boneless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons unsalted butter 1 tablespoon vegetable oil 2 tablespoons chopped shallots 1/3 cup port 1/2 cup heavy cream 2 tablespoons Dijon style mustard 2 tablespoons minced fresh chives Directions: Cut the orange into 1/4 inch dice and put into a bowl; set aside. Gently pound each chicken breast between 2 sheets of waxed paper until flattened about 1/4 inch thick. Season with salt and pepper. In a large skillet, melt the butter in the oil over moderate heat until the butter begins to foam. Add the chicken breasts and sauté, turning once, until golden on the outside and white throughout, about 3 minutes on each side. Transfer to a platter; cover to keep warm. Pour off all but 1 tablespoon fat from the skillet. Add the shallots. Cook over moderate heat until softened but not browned, abut 1 minute. Add the port and the diced orange with any juices that have collected in the bowl. Bring to a boil, scraping up any browned bits from the bottom of the pan. Add the cream and mustard. Cook over high heat, stirring occasionally, until the sauce has thickened, about 3 minutes. Pour the sauce over the chicken, sprinkle with the chives and serve. Serves 4.
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