Okay, so this is one of the more fancy dishes on my blog. I usually make things that are quick and easy...especially for weeknight meals...but, I had bone-in breasts and tarragon so I needed to do something with them. I'm glad I did! I found this recipe on Foodnetwork.com. The sauce is amazing! My husband liked this as much as I did and I'm sure I'll be making it again. I wouldn't say this is a complicated recipe, really, just a little more involved than most of my others. I actually messed up the sauce on my first attempt and had to re-do it. I let it reduce too long and it pretty much dissipated in the pan. Good thing it only requires 4 ingredients! Also, this recipe states that the chicken only needs to be in the over for about 15 minutes...mine actually took about 30 minutes. Stick a meat thermometer in it and take it out when it reaches 165 degrees. I made this recipe for just the two of us using only two breasts. I cut all the other ingredients in half and actually wished I hadn't of because I would have loved more of that yummy sauce to pour over rice.
What you'll Need:
8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits
What You'll Do:
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes.
Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute.
Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
2 comments:
yum!! that looks amazing...ill definately give this a try!!
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