Tender, moist, and totally delicious, this recipe uses the pan juices from the cooking process to create a stunning sauce.
Author:The Wilderness Wife
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hour
Yield:61x
Category:Entree
Cuisine:American
Ingredients
Scale
2 tbsp. extra virgin olive oil
2 tbsp. butter
6 boneless skinless chicken breast
1/4 cup all purpose flour
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
1/2 tsp. salt
3 c. chicken broth
1 can (about 11 oz.) mandarin orange slices
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh basil
1/2 cup diced onions
1 bay leaf
water
2 tbs. fresh lemon juice
1 1/2 tbs. corn starch
Instructions
Preheat oven to 350F.
In a large oven-safe covered skillet, melt butter and olive oil over medium high heat.
Mix flour, onion powder, garlic, paprika, pepper and salt in medium bowl.
Dredge chicken in flour mixture to coat thoroughly.
Brown on all sides in skillet till golden brown. Remove chicken from the skillet.
Deglaze skillet with chicken broth being sure to scrape all the crusty brown bits from the bottom of the pan.
Drain orange slices reserving liquid from the can.
Add liquid from orange slices, chopped rosemary, chopped basil, onions, and bay leaf to skillet.
Place chicken breasts back in skillet, cover, and place in oven for 35-40minutes.
Remove pan from oven, and take chicken breasts out of pan to rest, covered with foil, on a plate.
Remove bay leaf from skillet and discard.
Add lemon juice and 1/2 c. water to skillet and stir blending well.
Mix corn starch with 3 tbs. of cold water and add to skillet stirring to blend.
Bring to a boil and stir until sauce thickens. Add more chicken stock if sauce is too thick. Add mandarin orange slices to sauce and use a few to garnish the platter of chicken.
