Ingredients
- 4 fresh (1 pound) boneless skinless chicken breasts
- Salt and pepper
- 4 tablespoons olive oil
- 2 small diced (6 ounces) carrots
- 1 small diced (4 ounces) yellow onion
- 1 teaspoon granulated sugar
- 3 oranges (juiced)
- 1 lime (juiced)
- 1/2 cup white wine
- 1 orange (rind & pith removed, sliced thinly in 8 slices & then slices halved)
- 2 tablespoons Grand Marnier (more or less per taste preferences as opt add to Step 2 of prep)
How to Make
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Step 1: Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides until golden brown, remove from pan & set aside.
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Step 2: In the same pan, brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar, white wine & Grand Marnier (if using). Reduce sauce slightly to intensify the flavors.
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Step 3: Transfer mixture to a blender, puree & season w/salt & pepper to taste (I use my immersion blender for this step).
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Step 4: Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered).
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Step 5: TO SERVE: Plate each 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 each of the slits. Stir puree sauce, ladle a bit over the length of each breast & the rest equally along both sides of the chicken breasts.
Tips & Variations
- Standard blender or immersion blender
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