Skillet Chicken with Orange-Rosemary Sauce
From Good Housekeeping One of six speedy — and delicious — sauces to serve with sautéed chicken breasts. Try these others: Plum-Balsamic, Apple-Dijon, Green Chile, Lemon-Sage, and MushroomMarsala.
Ingredients • • • • • • •
COOKING INFO Serves: 4
4medium (1 1/4 pounds) skinless, boneless chicken Salt and pepper 1tablespoon(s) olive oil 2medium leeks 2 oranges 1/2cup(s) reduced-sodium chicken broth 3/4teaspoon(s) chopped fresh rosemary
Yields: 4 main-dish servings Total Time: 20 min
NUTRITIONAL INFORMATION -breast halvesDirections 1. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with
1/4 teaspoon salt and 1/8 teaspoon ground black
2. In nonstick 12-inch skillet, heat oil over mediumhigh heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken
loses its pink color throughout, turning over once. Advertisement
450mg 14g 2g -34g --
2. Transfer breasts to platter; cover with foil to
keep warm. 3. While chicken is cooking, trim and thinly
slice leeks, then rinse thoroughly in bowl, changing water several times; drain well. 4. To skillet, add leeks; cover and cook over medium-low heat 2 to 3 minutes or until softened, stirring occasionally. Meanwhile, from 1 orange grate 1 tsp. peel and squeeze 1/2 c. juice. Halve and thinly slice a second orange. Set peel and slices aside. 5. To leeks in skillet, add orange juice, chicken broth, rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 tsp. salt.