Prep 15 mins
Cook 20 mins
This is from my Eat Well, Stay Well cookbook. The sauce would also be good over pork chops or leftover roast turkey. Bigarade is the French name for the Seville orange.
- 3 teaspoons olive oil
- 4 boneless skinless chicken breast halves
- 2 tablespoons flour
- 1 red bell pepper, diced
- 2 tablespoons sugar
- 1⁄4 cup red wine vinegar
- 1 tablespoon orange zest, thinly slivered
- 1⁄2 cup orange juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon pepper
- 1 teaspoon cornstarch, blended with
- 1 teaspoon water
- 2 navel oranges
- In a large skillet, heat 2 teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Sauté the chicken for 2 minutes per side until golden. Transfer to a plate.
- Add the bell pepper and the remaining 1 teaspoon of olive oil and sauté for 3 minutes or until crisp tender. Add to the plated chicken.
- Add the sugar to the pan and cook for 3 minutes until caramelized. Add the vinegar and cook for 30 seconds.
- Add the orange zest, juice, broth, rosemary and pepper and bring to a boil.
- Return the chicken and bell pepper to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked through. Stir in the cornstarch mixture and boil for 1 minute, stirring, until lightly thickened.
- Meanwhile with a small paring knife, peel the oranges. Separate the orange sections from the membranes and stir the segments into the pan. Serve the chicken with the sauce and oranges.