Ingredients
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1 1/2 teaspoons olive oil
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2 tablespoons finely chopped shallots
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2 tablespoons chopped fresh mint leaves
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1/2 teaspoon fennel seed, ground in a spicemill or mortar and pestle
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1/2 teaspoon ground ginger
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2/3 cup fresh squeezed orange juice
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1/4 cup fresh squeezed lemon juice
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1/4 cup dry sherry
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1 -2 teaspoon sugar
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4 boneless skinless chicken breasts (1 pound)
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1 tablespoon finely grated orange zest
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1 teaspoon finely grated lemon zest
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white pepper
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salt
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2 sprigs fresh rosemary
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1/2 cup dry white wine
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1/4 cup finely chopped scallion
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan, heat oil over medium heat. Add scallions, shallots and half of the mint. Saute for 2 or 3 minutes until the shallots and scallions are softened, not browned.
- Stir the fennel, ginger into the sauce pan. Pour in the orange juice, lemon juice and sherry and 1 teaspoon sugar. Bring to a boil, lower heat to a soft simmer and cook uncovered until the sauce is reduced in half -- about 10 minutes.
- Place the chicken breasts on a cutting board and butterfly each breast cutting horizontally without separating the pieces. Open each breast and massage in a quarter of the the lemon and orange zests. Season with salt and white pepper to taste. Close the chicken breasts and place between sheets of waxed paper. Pound with a mallet so that the breasts are of an even thickness.
- Place rosemary sprigs at the bottom of a 2 quart baking dish. Top with the 4 chicken breasts (still closed). Pour wine and cirtus sauce over the chicken and bake for 30 minutes, testing that the chicken is no longer pink.
- Transfer the chicken to serving platter and keep covered so that it will stay warm.
- Pour sauce back into a small saucepan and bring to a boil. Cook for 3 to 5 minutes until reduced by half. Taste and adjust seasonings adding more salt, pepper or sugar as desired.
- Spoon sauce over chicken and sprinkle remaining tablespoon of mint over chicken.