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Chicken Breasts With Curry Orange Sauce

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  Orange 1 Large
  Boneless, skinless, chicken breasts 4 Pound, pounded thin
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  All purpose flour 2 Teaspoon (10 Milliliter)
  Butter 1⁄4 Cup (4 tbs) (50 Milliliter)
  Green onions 2 , chopped
  Chicken stock 1⁄2 Cup (8 tbs) (125 Milliliter)
  Lime juice 1 Teaspoon (5 Milliliter)
  Curry powder 1 Pinch

Grate rind from orange; set aside.
Peel and section orange, discarding white pith; set aside.
Season chicken with salt and pepper; dust with flour.
In large heavy skillet, heat 2 tbsp (25 mL) of the butter over medium high heat; saute chicken until lightly browned on both sides, about 3 minutes.
Remove from pan and set aside.
Add 1 tbsp (15 mL) of the remaining butter to pan; cook onions until softened, about 1 minute.
Add onions to chicken.
Drain any excess fat from pan; pour in stock.
Bring to boil, stirring to scrape up any browned bits from bottom of pan.
Stir in lime juice, curry powder and orange rind; cook for 1 minute.
Return chicken and onions to pan.
Reduce heat to low and simmer, covered, for 3 minutes or until chicken is no longer pink inside.
Using slotted spoon, transfer chicken to serving platter.
Add remaining 1 tbsp (15 mL) butter to pan; cook, stirring, for 1 minute or until sauce has thickened slightly.
Spoon over chicken.
Garnish with orange sections.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken Breasts With Curry Orange Sauce Recipe