Prep 20 mins
Cook 30 mins
This was one of my first ventures into creating my own recipes. I was a mere child. Seems like it was 30 years ago. Oh wait--It WAS 30 years ago!
- 1 large navel orange
- 4 large boneless skinless chicken breast halves
- 1⁄4 cup all-purpose flour
- salt and pepper
- 2 tablespoons olive oil
- 1⁄2 cup raspberry vinegar
- 1 cup chicken broth
- 2 tablespoons butter
- 1 1⁄2 tablespoons all-purpose flour
- 2 tablespoons minced chives
- 1 tablespoon chopped dill weed
- Grate zest from orange, then juice it. If you get less than 1/2 cup of juice add more orange juice or water to make 1/2 cup. Set zest and juice aside.
- Put olive oil into a 10-inch covered skillet over medium heat.
- Salt and pepper chicken. Dredge in flour and shake off excess.
- Add chicken pieces to hot skillet and cook until lightly brown on all sides and juices run clear. Remove from skillet and set aside.
- Pour off the oil from skillet and add the butter.
- When butter is melted add 1 1/2 tablespoons flour; stir until lumps disappear and flour turns golden brown.
- Add the vinegar, chicken broth, and orange juice. Cook over medium heat, stirring constantly, until sauce thickens slightly.
- Reduce heat to medium low. Return chicken to pan and simmer, covered, for about 5 minutes.
- Stir in chives, dill, and grated orange zest. Simmer 5 more minutes.
- Serve on a bed of rice with the sauce on the side.