Fresh orange juice and rosemary make the perfect pan sauce for lean chicken breasts.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

4 boneless, skinless chicken breasts (1-1 1/4 pounds total), trimmed
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
1/4 cup finely chopped shallots
1 clove garlic, minced
3/4 cup fresh orange juice
1/2 cup reduced-sodium chicken broth
1 teaspoon butter
1 teaspoon chopped fresh rosemary
1/2 teaspoon white-wine vinegar

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.

NUTRITION INFORMATION: Per serving: 194 calories; 7 g fat (2 g sat, 4 g mono); 66 mg cholesterol; 7 g carbohydrate; 24 g protein; 0 g fiber; 147 mg sodium; 319 mg potassium.
Nutrition bonus: Vitamin C (41% daily value), Selenium (29% dv).
1/2 Carbohydrate Serving

This turned out very well, although the cook times were much longer than stated for the sauce to reduce (and the chicken to cook through). I'll make it again.

Merry, Longview, WA

I suppose cooking times will be determined by the BTU's of the cooking unit being used; I found the cooking times to be pretty accurate. For the sauce I used half orange-juice concentrate straight from the can, and half water; very tasty results. I drizzled the sauce over my steamed zucchini and orange peppers as well. Topped all with finely chopped parsley.

Stephanie, Friday Harbor, WA