The chicken is pressure-cooked before being placed under the broiler for a short period of time to crisp the skin. It is flavorful, delicious, and quick and simple! Additionally, you can use the “drippings” to create a tasty sauce.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- 3 tablespoons vegetable oil
- ⅓ cup white wine
- ½ cup all-purpose flour for coating
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 quart fresh orange juice
- 4 cups heavy cream
Instructions
- Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.
- In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.
- Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.
Nutrition Facts
| Calories | 1246 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 398 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 57 g |
| Sodium | 738 mg |
| Sugars | 21 g |
| Fat | 103 g |
| Unsaturated Fat | 0 g |
Reviews
I thought the sauce was very tasty. The next time I make it I will use chicken cutlets, It took longer then 20 minutes to make but everyone loved it.
yuck yuck yuck.