Ingredients
- 4 boneless, skinless chicken breast halves (6-8 ounces each)
- Salt and pepper
- 2 tablespoons flour
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 1 large shallot, finely chopped
- 1 1/3 cups chicken broth
- 3 oranges, 1 juiced and 2 sliced crosswise 1/4-inch thick
- 2 tablespoons honey
- 2 tablespoons butter
Directions
Season the chicken with salt and pepper and dust with the flour. In a large, heavy skillet, heat 2 tablespoons EVOO over medium heat. Add the chicken and cook, turning once, until cooked through, 8-10 minutes; transfer to a plate.
Add the remaining 1 tablespoon EVOO and the shallot to the pan and cook, stirring, for 2 minutes. Pour in the chicken broth and bring to a boil; lower the heat and simmer until reduced by two-thirds. Add the orange juice and honey and season with salt. Return the chicken and any juices to the pan to reheat, turning. Transfer the chicken to a cutting board and thinly slice each breast on the diagonal, reserving the skillet.
Arrange the chicken on a plate and fan the orange rounds on top. Stir the butter into the skillet sauce and spoon over the chicken.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.