Monday, May 16, 2011

Orange 'Divine' Chicken

Four 6-ounce boneless chicken breast
salt and pepper
2 tablespoons Coconut Flour
2 tablespoons EVOO
1 medium shallot, finely chopped
1 1/3 cup chicken broth
1/4 cup orange juice
2 tablespoons honey
2 tablespoons butter

Season chicken with salt and pepper and lightly coat with Coconut flour.

In a large skillet, heat 2 Tbsp of EVOO on medium heat. Add chicken and cook for 6 mins on each side trying to turn only once.  Transfer to a plate.

Add remaining 1 Tbsp of EVOO and the shallot to pan and cook, stirring, for 2 minutes. Pour in the chicken broth and bring to a boil; lowe the heat and simmer until reduced by 2/3. Add Orange juice and honey and season with salt.

Transfer chicken to cutting board and thinly slice.

Stir butter into the skillet sauce and spoon over chicken.  Serve with brown rice.
Return the chicken and any juices to the pan to reheat, turning.  Transfer the chicken to a cutting board and thinly slice each breast on the diagonal.

No comments:

Post a Comment