Prep 5 mins
Cook 45 mins
Rich, sweet, orangy basil sauce makes this chicken special!
- 4 whole boneless skinless chicken breasts
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon cinnamon
- 1 tablespoon olive oil
- 2 medium thin-skinned oranges, unpeeled
- 10 cloves garlic, peeled and crushed
- 1 cup roughly chopped white onion
- 1⁄2 cup packed chopped fresh basil
- 1⁄2 cup sherry wine
- 1 tablespoon butter, melted
- 1 cup heavy cream
- Preheat oven to 375.
- Rub chicken breasts with salt, pepper, and cinnamon.
- Over high heat, heat oil in roasting pan; when oil begins to smoke, brown the chicken on each side.
- Cut oranges into 6 wedges each.
- Add the orange wedges, garlic, onion, basil, sherry, and melted butter into the roasting pan; stir well, cover and roast in oven for 30 minutes or until chicken juices run clear.
- Remove from oven, stir in cream and simmer on stovetop, stirring, until slightly thickened, about 5 minutes.
- Serve chicken and sauce with rice.
I made this for dinner tonight, served with rice (although I think spaghetti noodles would have been better). It was an easy dish to make and smelled wonderful while cooking, but I was a little disappointed in the taste. It wasn't a sweet orangy taste like the recipe described, but had a bitter aftertaste. However, it may have been the oranges I used. They were Valencia oranges with a thick skin. I am giving this recipe a four-star rating, because I think with the right kind of oranges, it would have been very good. I'm planning on trying it again.
I am giving this recipe five stars despite the self inflicted difficulties I encountered. You should not attempt to add the cream and simmer until slightly thickend while your two minor children compete for the WWF championship belt or whatever it was they were doing. Aside from the broken sauce, which caused me to have to strain all the goodies out so I could reclaim it, the recipe was very easy to follow.My oldest daughter proclaimed the chicken to be "perfect". The chicken had a citrus aroma and flavor, and the sauce was a perfect compliment both on the chicken and on the rice. I did cut my chicken breasts in half (Most of us can't eat a full breast) and reduced the oven time by about 10 minutes. I also substituted about 1Tbsp dry basil, my local store did not have any fresh available.