Creamy Pan-Seared Orange Chicken
The Daring Gourmet
John and I love oranges and we especially love to cook with citrus. This recipe came out delicious. It was even better the next day. Enjoy!!
2 whole boneless, skinless chicken breasts, cut in half lengthwise to make two thinner chicken breast cutlets, season both sides of each cutlet with some salt.
3 tablespoons butter
2 oranges, peeled and sliced into 1/4 inch rounds
1/2 cup freshly squeezed orange juice
1 tablespoon orange zest
3/4 cup heavy (whipping) cream
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Melt the butter in a large frying pan over medium-high heat. Fry the chicken breasts on both sides until golden brown, about 3-4 minutes on each side. Add the orange slices and fry for a couple of minutes on both sides. Remove the orange slices and set aside, keep warm.
Add the orange juice, orange zest, salt and white pepper to the pan with the chicken. Bring to a simmer, reduce the heat to low, cover and simmer for 10 minutes. Transfer the chicken to a warned platter and tent with foil to keep warm.
Add the heavy cream and white wine to the pan and bring it to a boil, scraping up any browned bits from the bottom of the pan. Boil for 2-3 minutes or until the sauce thickens. Add salt and pepper to taste.
Arrange the chicken breasts on a serving platter with the orange slices on top and pour the sauce over the chicken. Serve immediately.