Another chicken breast recipe that is delicious, and unf***upable

For dinner last night I made a chicken breast entree that has been one of my ‘go-to’ recipes for years; a recipe that occupies an honored spot in my dinner planning rotation. As I was cooking it I wondered why it didn’t make the cut for inclusion in “Bad Aunty’s Kitchen Smarts”, as it has all the elements that I insisted upon–easy, beautiful to look at, delicious, and altogether unfuckupable. I guess the decision to exclude this recipe had to do with the fact that I already had two chicken entrees in the book, and that I wanted to save a great recipe, like this one, for another day, another book, a blog. So here it is:

Sauteed Chicken with Balsamic Orange Sauce

Makes 4 servings

  • 4 boneless, skinless chicken breasts, about the size of your hand from palm to ends of fingers, thawed if frozen
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons butter, or 1 tablespoon butter and 1 tablespoon extra virgin olive oil
  • 3/4 Cup chicken broth, cold
  • 2 teaspoons cornstarch
  • generous 1/2 Cup orange marmalade (between 1/2 and 3/4 Cup)
  • 1 1/2 tablespoons balsamic vinegar
  • chopped chives, or minced parsley for garnish, if desired

orange chix raw, saltedSeason thawed thawed chicken breasts with salt and pepper. Melt butter or butter/oil combination in a large non-stick skillet.

When the fat is good and hot add the seasoned breasts to the pan. Heat should be at about medium to medium-high. Cook undisturbed for about 4 minutes per side. Turn and do the same for the second side. When chicken is nicely browned on both sides take out of the pan, put on a plate, cover and keep chix browned breast

orange chix sauce ingredientsMeanwhile, in a medium bowl or measuring cup combine cold chicken broth with the cornstarch and add the marmalade. Stir well to combine.

orange chix with balsamicPour the broth mixture into the hot skillet and cook over medium heat, stirring constantly, until the mixture is thickened. Stir in vinegar, then put the chicken breasts back in the balsamic mixture. Spoon the sauce over the chicken breasts, cover, and cook another 3-4 minutes until the chicken is cooked through (juices run clear when you cut into the breast with a knife) and the balsamic orange sauce is thoroughly heated. Sprinkle with chives or parsley, if desired. Delicious served with rice and green veggie of chix with fork and knife

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