Recipes Main Courses Poultry and Game Chicken in Orange-Riesling Sauce

Chicken in Orange-Riesling Sauce

Chicken in Orange-Riesling Sauce is rated 4.5 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

Always grate the zest before juicing any citrus fruit. Grate only the colored part of the peel, avoiding the bitter white pith beneath it. A handheld rasp grater is the best tool for finely grated zest.

Ingredients:

  • 1 large orange
  • 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 1 shallot, minced
  • 1/2 cup Riesling or other fruity white wine
  • 1 Tbs. finely chopped fresh marjoram

Directions:

Prepare the orange and chicken
Finely grate 2 tsp. zest and squeeze 1/4 cup juice from the orange. Set the zest and juice aside. Place 1 chicken breast half between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/2 inch thick. Repeat with the remaining chicken breast halves. Season generously with salt and pepper.

Cook the chicken
In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Working in batches if needed to avoid crowding, add the chicken and cook, turning once, until golden on both sides and opaque throughout, 6 to 8 minutes total. Transfer the chicken to a plate.

Make the sauce
In the same pan over medium heat, melt the remaining 1 Tbs. butter. Add the shallot and sauté until lightly browned, about 1 minute. Add the wine, marjoram, orange juice and zest. Cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes. Return the chicken and any juices from the plate to the pan and heat through, about 1 minute. Season with salt and pepper. Transfer the chicken to a platter, spoon the sauce over the chicken and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

Rated 4 out of 5 by from Nice addition to the weeknight rotation! Incredibly easy and tasty, so perfect for a weeknight. Most cooks will have all the ingredients on hand. My only change would be that in spite of only cooking two chicken breast halves, I would still make the whole sauce recipe. When I only made half, it pretty much cooked in a minute or two and there wasn't enough to glaze the breast pieces.
Date published: 2014-09-24
Rated 5 out of 5 by from Excellent and easy This is perfect for a quick weeknight meal. All of the ingredients are easy to have on hand. I usually use white wine over the riesling, in fear that the sauce will be too sweet. Have made this several times, and is so easy to make. It's definitely in my recipe box.
Date published: 2013-02-11
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