add to shopping list Ingredients

4 boneless, skinless chicken breasts
2 tbsp. olive oil, divided
1 green onion, diced
1/4 cup dry white wine
3/4 cup orange juice
1 orange, zested and segmented
2 tbsp. butter
1 sprig fresh rosemary, stem removed
salt and pepper to taste

Preparation

Pat the chicken dry and season with salt and pepper. Heat 1 tbsp. olive oil in a large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 4 minutes per side. Remove chicken from pan and transfer to plate. Add remaining 1 tbsp. oil and green onion to skillet and cook over medium heat until soft, about 3 minutes. Add wine and orange juice; simmer, scraping up any browned bits* from the bottom of the pan with a wooden spoon, until slightly reduced, about 3 minutes. Add orange zest and browned chicken, along with any accumulated juices, and simmer, covered, until chicken is cooked through, about 4 minutes. Transfer chicken to serving platter. With the burner turned off, whisk butter into pan, then stir in orange segments and rosemary. Season sauce with salt and pepper to taste and pour over chicken. Serve.

*Also known as “deglazing” the pan

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Reviews

1/14/09

KarenB says:

I have to try this chicken! It looks so good.
Karenb

9/29/09

Vmar says:

The rosemary with orange sounds yummy!! I will definitely try this one.

FYI It should be spelled Chicken a l'orange. In French you drop a starting vowel if preceded by la or le.

10/30/09

chelle5165 says:

I'd love to make this...but don't see the list of ingredients w/amounts, etc. Am I missing something?

1/12/10

Theresa111 says:

Chicken is fantastic no matter how we dress it up. This looks very good.

4/11/11

amster says:

Has anyone actually made this dish??? If so, how was it?

1 day ago

ChrisJ says:

Looks like a dish that would be served in a restaurant but easy enough to do at home for a not-so-great chef like myself. Thanks for sharing this one, Penny. I will be trying this one soon!

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