Seared Chicken Breast with Orange Rosemary Sauce Tuesday, February 5, 2008


4 boneless, skinless chicken breasts, with tenderloin removed and then pounded flat
salt and black pepper
flour for dredging
1/2 cup orange juice
1 tsp Dijon mustard
1/2 tsp minced fresh rosemary
1 TBSP brown or white sugar
3 TBSP butter
1 TBSP vegetable oil


Season the chicken breasts on both sides with ample salt and pepper. Put a handful of flour in flat dish. Combine the orange juice, mustard, rosemary and brown sugar in a 1-cup Pyrex measuring cup or small bowl. Heat 2 tablespoons of the butter and the oil in a large skillet over medium heat. Dredge the chicken breasts in the flour, coating both sides well but shaking off any excess. Increase the heat of the pan to medium high. Add the floured chicken breasts. Cook for about 4 minutes without moving the breasts. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side. Transfer the chicken to a plate or plates and keep it warm. Add the pan sauce ingredients to the hot pan and boil, stirring and scraping up the browned bits in the bottom of the pan, over high heat until the liquid is reduced by half. Add the remaining tablespoon of butter and whisk until smooth and glossy. (Tilt the pan to bring the small amount of liquid to one side while you whisk in the butter.) Spoon the sauce over the chicken and serve immediately.

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