Prep 10 mins
Cook 20 mins
From a Southern Living recipe booklet with some minor tweaking from my own experience preparing this dish.
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon ground red pepper
- 3 tablespoons vegetable oil (olive oil works too)
- 1⁄4 cup orange juice
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup butter
- If needed, lightly pound thick portions of chicken so breast has a uniform thickness.
- Sprinkle chicken evenly with salt, curry powder, and red pepper. Saute in hot oil in large skillet over medium-high heat for 4 minutes on each side.
- Add orange juice and brown sugar. Cook 4 minutes over medium-high heat or until liquid is slightly reduced. Remove from heat. Remove chicken from skillet.
- Add butter to orange juice mixture, whisking until smooth. Drizzle over chicken and serve immediately.
What a delicious dish...it was on the sweet side but did have a touch of sour with the oj...loved the slight heat of the curry...but what I enjoyed the most was the easy quick preparation of the dish...I served it with some baked sweet potatoes and peas...I used chicken tenderloins and cut the recipe down to 2 servings...Made for Spring 2014 PAC...=)
I'm beginning to think I should have grown up in the South, 'cause as unusual as this was for me to make, it IS really delicious! Loved the combo of brown sugar & OJ! I'll be making this one again, for sure! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]