Rating: 4 stars
5 Ratings
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  • 4 star values: 3
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  • 1 star values: 0

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

Source: EatingWell Magazine, March 1998


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

193 calories; protein 23.9g; carbohydrates 7g; dietary fiber 0.2g; sugars 4.3g; fat 7.2g; saturated fat 1.9g; cholesterol 65.2mg; vitamin a iu 262.6IU; vitamin c 24.4mg; folate 21.5mcg; calcium 22.4mg; iron 1mg; magnesium 29.4mg; potassium 346mg; sodium 198.5mg; thiamin 0.1mg.

3 lean meat, 1/2 fat