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Rated:  
Read Reviews
Spoon fruit sauce over chicken and serve with greens.
Estimated Times
| Preparation Time: |
10
mins.
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| Cooking Time: |
25
mins.
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1
cup
fresh orange juice
, divided
1
teaspoon
cornstarch
2
teaspoons
extra virgin olive oil
, divided
2
tablespoons
chopped shallot
2
cloves
garlic
, finely chopped
1/2
cup
water
1
tablespoon
reduced-sodium soy sauce
1/2
teaspoon
MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2
teaspoon
ground ginger
1
teaspoon
butter
4
(about 1 1/4 pounds total) boneless, skinless chicken breast halves
COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well.
HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minutes or until reduced to about 1 cup. Stir in orange juice-cornstarch mixture; cook, stirring frequently, for 1 minute. Remove from heat.
MELT butter with remaining 1 teaspoon oil in large, nonstick skillet over medium-high heat. Add chicken; cook, turning once, for 8 to 10 minutes or until chicken is browned and no longer pink in center. Transfer to platter. Add sauce to skillet with drippings; bring to a boil over medium-high heat, stirring to scrape up any brown bits. Add chicken and any juices accumulated on platter back to skillet and turn to coat chicken with sauce.
Serving Size:
4
Number of Reviews: 1
Average Rating:
Submitted Date: 6/30/2008 8:49:46 PM
Submitted by: Andrew, Seattle, WA
Rated:
Comments: It's a fair recipe but you'll need more than a teaspoon of butter when frying the chicken breast. Also, depending on how lean your chicken is, putting the sauce back into the pan in which you fried your chicken is unnecessary.
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