Recipe by Julesong
Rich, sweet, orangy basil sauce makes this chicken special!
Top Review by Paulette
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.
- 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.