ROSEMARY-SCENTED CHICKEN BREASTS WITH CARAMELIZED ORANGE SAUCE
Serves 4.
• Good-tasting extra-virgin olive oil
• 4 boneless and skinless chicken breasts
• Salt and freshly ground black pepper
• 10 to 12 olives (oil-cured, Sicilian or kalamatas)
• 1 (2-in.) branch of fresh rosemary
• 1 large blood orange, or navel orange, peeled and the flesh cut into small chunks
• 2 large cloves garlic, thinly sliced
• 1/4 to 3/4 c. orange juice, divided
• 1 tbsp. butter
Directions
Lightly film a 12-inch straight-sided sauté pan with the olive oil. Heat it over high heat. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides (only about 30 seconds per side).
Immediately lower the heat to medium-low, add the olives, rosemary, orange pulp, garlic and 1/4 cup of the orange juice. Make sure the liquid is barely bubbling.
Cover the pan and cook 3 minutes, turn chicken, check sauce for burning (add a few tablespoons of orange juice if needed) and cook another 4 minutes or until the chicken is firm, but not springy, when pressed. Remove the chicken to a serving platter and keep it warm.
Make the pan sauce by adding another 1/4 to 1/3 cup orange juice to the pan and boiling it down to a syrup while you scrape up any brown bits and glaze from the bottom of the pan. A flat-sided wooden spatula is invaluable for this. Swirl the butter in the pan just to blend it in. Scrape the caramelized syrup over the chicken and serve hot.
Nutrition information per serving:
Calories236Fat10 gSodium175 mg
Carbohydrates8 gSaturated fat3 gCalcium46 mg
Protein27 gCholesterol80 mgDietary fiber2 g
Diabetic exchanges per serving: 1/2 fruit, 4 lean meat.
