Created by TwisSis on February 4, 2015
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.
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.
Step 3: Transfer mixture to a blender, puree & season w/salt & pepper to taste (I use my immersion blender for this step).
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).
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.