RECIPE # 5143 ORANGE ROSEMARY CHICKEN Mon. March 10, 2014
CREATED Mar 10, 2014
JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT
1 1/2 cup of orange juice
1/4 cup plus 2 tablespoons of olive oil
3 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
2.5 lbs of boneless chicken breast
1 1/2 cup of chicken stock
In a medium bowl, mix the orange juice, olive oil, rosemary, salt and pepper. Place the chicken in the mixture. Cover and marinate at least 4 hours.
Remove the chicken breast from the marinade and shake off the excess. Pour the marinade in a sauce pan and add 1 1/2 cup of chicken broth. Bring to a boil over high heat. Once boiling, reduce heat to medium and reduce the liquid to half.
Add 2 tbsp of olive oil a skillet. Sautee chicken breast until golden brown on both sides.
Take the reduction and add to the skillet of chicken. Place a lid onto the skillet and simmer for 5 minutes.
Zest one orange. Peel the orange then slice.
Arrange on a plate and garnish with fresh rosemary, sliced oranges and orange zest.
Serves 4 to 6.