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.