Featured Recipes

February 16, 2009, 4:24 pm
updated Feb 16, 2009, 7:19 pm

Chicken with oranges

Orange segments, Calamata olives and mushrooms give this dish a flavorful French Provencal flair.

Ingredients

• Chicken breast, boneless and skinless, 4 breasts (404 grams)
• Extra Virgin Olive Oil, 1 TB (.6mL)
• Mushrooms, cremini or white, quartered, 10 oz (282 grams)
• Shallot, thinly sliced, 1 (54 grams)
• Chicken stock or white wine, 1/2 cup (98 grams) -we used low sodium stock.
• Orange zest*, 1 tsp (5 mL) –NM does not have orange zest in the database, so I listed orange peel to get the nutrients.
• Orange segments from one medium orange, 11/2 ounces (42 grams)
• Butter, unsalted, 1 tsp (5 mL)
• Calamata olives, pitted and chopped, 1/4 cup (38 grams)
• Rosemary, fresh, minced 1 tsp (5 mL)
• Salt, 1/8 tsp (.6 mL)
• Pepper, freshly ground, 1/8 tsp (.6 mL)

Preparation

Pat chicken dry with a paper towel and season with salt and pepper. Heat 1 TB of oil in a large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.

Add remaining oil, mushrooms, and shallot to skillet and cook over medium heat until lightly browned, about 3 minutes. Add stock (or wine) and simmer, scraping up any browned bits with a wooden spoon, until slightly thickened, about 3 minutes. Add orange zest and browned chicken along with any accumulated juices and simmer, covered until chicken is cooked through, approximately 3 minutes; transfer to serving platter.

In the skillet but off heat, whisk butter into pan juices, then stir in orange segments, olives and rosemary. Season sauce with salt and pepper and pour over chicken.

* Zest orange before peeling and segmenting it.

Serves 4

This was a nice dish and the servings are generous. We had a salad with it at dinner and because there were only two of us at this meal, we had plenty of leftovers for lunch the next day. I used the chicken and made myself a chicken salad sandwich on Wheat Berry bread -yum!

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