Prep 10 mins
Cook 10 mins
While thumbing through a magazine at the doctor's office (my home away from home), I found this recipe. Others call for whole chickens or too much rosemary, which I think overpowers most dishes it's in. I always end up leaving out most of it. This was just right, though. I wanted to post it so I didn't lose it, since I wrote it on a prescripton pad.
- 1 tablespoon butter
- 2 garlic cloves, minced
- 4 small boneless skinless chicken breasts
- 1⁄8-1⁄4 teaspoon chopped dried rosemary leaves
- 1⁄8-1⁄4 teaspoon black pepper
- 1 teaspoon salt
- 2 large navel oranges
- 1 teaspoon cornstarch
- In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
- Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
- Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.
Boy, this recipe needs more reviews! It's amazingly flavorful and quick and easy too. I'll be making this one again
My husband loved this so much, it has been added to the "Again" list. Very easy to prepare.