Valencia Chicken Breasts
photo by BarbryT
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
4 Chicken breasts w/sauce
- Serves:
- 4
ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 4 tablespoons olive oil
- 2 carrots (sml dice)
- 1 onion (sml dice)
- 1 teaspoon sugar
- 3 oranges, juice of
- 1 lime, juice of
- 1⁄2 cup white wine
- 1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
- 2 tablespoons Grand Marnier (more or less per taste pref as opt add to Step 3 of prep)
directions
- Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
- Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
- Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
- Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
- TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.
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Reviews
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I made 2 servings of this fab recipe last night and it was a real hit. Not only is it delicious and succulent but it's also lovely. I did use the Grand Marnier and even the uber picky DH loved it! I count this as totally company and holiday worthy in all respects. Used black rice with golden raisins added to it and steamed broccoli tops as sides. Talk about drama on a plate! Keeper.
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Wonderful recipe! I made it exactly as directed adding in the Grand Marnier. WOW - so intensely orange and oh so good. I love how the vegetables thickened the sauce just perfectly without needing cornstarch or other thickeners. I will definitely made this company worthy dish again! Made for the Bistro Babes - ZWT8
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Very good. The presentation is great. The color is amazing. The carrots added so much to the sauce, thickening it nicely. I used small organic oranges that were not sweet enough so I added more sugar. Served it with rice and arugula salad. Nice recipe! Edited to add: I wanted to mention that, as FT said in her review, the addition of Grand Marnier is almost a must. The sauce takes on a fuller-bodied taste and a rounder tartness.
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This has to be one the most elegant and delicious dishes I have made for some time - what an inventive and colourful dish - and how to make something different out of the "what shall I do with chicken breasts today" dilemma!! I made one small substitution..........NO limes........so I used an extra mixture of orange juice mixed with lemon juice - AND I did add a good slug of Grand Marnier.....you asked for opinions Twissis - add it as an ingredient! It added a depth and complexity to the sauce - I know as I did a before and after taste test! A great recipe that I will now steal for my guests and for future dinner parties.....thanks for this amazing recipe - FT:-)
Tweaks
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This has to be one the most elegant and delicious dishes I have made for some time - what an inventive and colourful dish - and how to make something different out of the "what shall I do with chicken breasts today" dilemma!! I made one small substitution..........NO limes........so I used an extra mixture of orange juice mixed with lemon juice - AND I did add a good slug of Grand Marnier.....you asked for opinions Twissis - add it as an ingredient! It added a depth and complexity to the sauce - I know as I did a before and after taste test! A great recipe that I will now steal for my guests and for future dinner parties.....thanks for this amazing recipe - FT:-)
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)