This is a nice recipe that is easy and quick, so it’s good for a week night dinner. But it eats like a meal that took hours to make.
- 4 (4 oz) Chicken Breasts, boned and skinless
- 1/4 teaspoon White Pepper
- Sea Salt to taste
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- Zest from 1 Orange
- 1/2 cup of juice from fresh Oranges
- 1/3 cup Brandy
- 3 inch stick of Cinnamon
- 1 teaspoon Cornstarch
Sprinkle chicken with pepper and salt. Heat EVOO in a large skillet over medium high heat. Add chicken and cook 2 to 3 minutes on each side until lightly browned. Add the zest, juice, brandy and cinnamon to the skillet. Cover, reduce the heat and simmer for about 8 minutes. Remove the chicken from the skillet, set aside and keep warm. Discard the cinnamon stick. Add cornstarch to the skillet and bring to a boil. Cook and stir for about 1 minute until the sauce is thickened. Plate the chicken and drizzle sauce over the chicken breast. A nice side dish is steamed buttered brocolli.