Pollo a La Naranja (Chicken in Orange Sauce)

This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts (filleted)
•  salt and pepper
• 1⁄4 cup olive oil
• 2  carrots, diced
• 1  onion, diced
• 1  teaspoon sugar
• 3  oranges, juice of
• 1  lime, juice of
• 1⁄2 cup white wine
•  orange slice (to garnish) (optional)

Directions

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large, deep frying pan with a heavy bottom.
3. Fry chicken breasts, turning so that they brown on both sides.
4. Remove from pan and set aside.
5. Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
6. Add the juices and the white wine.
7. Reduce the sauce a bit by simmering for a few minutes.
8. Pour the Sauce into a food processor or blender and puree.
9. Return the sauce to the frying pan.
10. Salt and pepper to taste.
11. Note: If you prefer a "chunky" sauce, you do not have to puree.
12. Return the chicken to the frying pan of sauce.
13. Cover and simmer for 10-15 minutes.
14. Place chicken on plates, spooning sauce over each piece.
15. Garnish with orange slices. Serve with rice and bread.