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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. *Enjoy* Ingredients:
4 boneless skinless chicken breasts |
salt and pepper |
4 tablespoons olive oil |
2 carrots (sml dice) |
1 onion (sml dice) |
1 teaspoon sugar |
3 oranges, juice of |
1 lime, juice of |
1/2 cup white wine |
1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved) |
2 tablespoons grand marnier (more or less per taste pref as opt add to step 3 of prep) |
Directions:
1. Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
2. Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
3. Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
4. Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
5. TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.
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