Chicken with Moro Blood Orange Sauce
This chicken dish lights up with the rich, fruity flavor and tang of Moro blood oranges. The chicken is both marinated and poached in juice along with white wine, garlic, and herbs for a dish that is moist and full of taste.
- 5 Moro blood oranges all juiced & 1 zested
- 4 skinless boneless chicken breasts
- 1 tablespoon Butter
- 1 small red onion minced
- 5 cloves of garlic minced
- 3/4 cup Chicken broth
- 1/4 cup dry white wine
- 1 teaspoon chopped fresh parsley
- 1 handful fresh sage
- 1 tablespoon Honey
- extra virgin olive oil
- Kosher salt to taste
- Freshly Ground Pepper to taste
- The evening before, pour the juice from 2 of the Moro blood oranges into a glass dish. Marinate the chicken breasts overnight, or at least 4 to 6 hours.
- When you are ready to cook, take the chicken out of the marinade and discard the juice.
- Add 2 tablespoons of olive oil to a heavy skillet.
- Season each chicken breast with salt and pepper on both sides. Brown in the skillet about 5 minutes on each side.
- Remove the chicken from the skillet and set aside in a dish covered with foil.
- Add the butter to the skillet until it melts.
- Add red onion and garlic and cook until softened or about 5 to 10 minutes.
- Add the juice from the remaining 3 blood oranges, orange zest, broth, white wine, parsley, and sage. Reduce heat to a low setting and simmer, covered, for about 15 minutes. Turn chicken breasts once about halfway through the process.
- Place the cooked chicken on a serving platter.
- Add 1 tablespoon honey to the pan juices and simmer about 2 to 3 minutes, until it thickens.
- Pour pan sauce over chicken and serve immediately.
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