Ingredients
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4 boneless skinless chicken breasts
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salt and pepper
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4 tablespoons olive oil
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2 carrots (sml dice)
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1 onion (sml dice)
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1 teaspoon sugar
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1 lime, juice of
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1/2 cup white wine
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1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
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2 tablespoons Grand Marnier (more or less per taste pref as opt add to Step 3 of prep)
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3 oranges, juice of
Instructions
- Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
- Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
- Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
- Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
- TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.