August 8, 2011

Rosemary-Orange Chicken

Chicken From The Oven

Prep time:

25 minutes

Cooking time:

10 minutes

“Grand Marnier, the French orange-flavored liqueur, is usually more expensive than the domestically produced Triple Sec. This liqueur is an option to use instead of the orange peel.”

Ingredients

Serves 4

4 skinless, boneless chicken breasts (4 ounces each)
3 tablespoons olive oil, divided
3 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 (11-ounce) can mandarin oranges, drained
1/4 cup orange juice
2 tablespoons grated orange peel or 1/4 cup orange-flavored liqueur
2 tablespoons butter
3 tablespoons chicken broth
2 cups hot cooked pasta
4 rosemary sprigs (optional)

Directions

1
Preheat oven to 450°F. Place chicken in a bowl. Drizzle with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper.
2
Heat remaining oil in a heavy skillet over medium heat; add chicken. Cook until browned on both sides, about 5 minutes. Reduce heat to low. Cook, covered, for 10 minutes or until cooked through.
3
Combine mandarin oranges, orange juice, orange peel, butter and broth in a small saucepan. Cook, stirring occasionally, until heated through, about 2 minutes.
4
Place chicken and sauce in a small baking dish. Bake for 10 minutes. Divide hot pasta among serving plates. Place chicken and sauce on top. Garnish with rosemary sprigs.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

Save time by cooking the pasta several days ahead. When it is done, immerse the pasta in ice water to stop the cooking. Drain and toss with olive oil. Store in a resealable plastic bag.

Great Pairings

Dijon Bean & Potato Salad

To turn this salad into a main dish, Grandma would add a large can of drained tuna chunks.

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