Chicken ingredients:
- 2 tsp (10 ml) olive oil
- 4 skinless, boneless chicken breast halves
- 1/4 tsp (1 ml) salt
Sauce ingredients:
- 2 shallots
- 1/4 tsp (1 ml) salt
- 1 1/2 tsp (7 ml) grated orange zest
- 1/2 tsp (2 ml) fresh rosemary, minced
- 1/4 tsp (1 ml) pepper
- 2/3 cup (150 ml) orange juice
- 1 tbsp (15 ml) orange marmalade
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) cornstarch blended with 1 tbsp (15 ml) water
Method:
1. Heat oil in large skillet over medium heat. Sprinkle chicken with salt and cook until golden brown on one side, about 5 minutes. Turn chicken and cook until golden brown and cooked through, about 5 minutes. Transfer to plate and cover loosely with foil.
2. Add shallots to pan and cook, stirring, until light golden, about 3 minutes. Stir in salt, orange zest, rosemary, pepper, orange juice and marmalade and boil. Stir in lemon juice.
3. Stir in cornstarch mixture and cook, stirring, until sauce is slightly thickened, about 1 minute. Slice chicken and serve with sauce spooned on top.
Serves 4
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