Recipe information
Yield
Serves 4
Ingredients
2
tablespoons (1/4 stick) butter
4
boneless chicken breast halves
1
teaspoon minced fresh rosemary or 1/2 teaspoon dried
1
/3 cup frozen orange juice concentrate, thawed
1
/3 cup canned chicken broth
2
tablespoons brandy
Orange slices (optional)
Need to make a substitution?
Preparation
Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.