Pan-Roasted Chicken Breasts with Orange-Brandy Sauce

Ingredients

• ½ cup lower-salt chicken broth
• 2 Tbs. finely grated orange zest
• 2 cups fresh navel or Valencia orange juice
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 navel or Valencia orange, cut into segments, segments cut into thirds
• 1 cup fresh navel or Valencia orange juice
• + 7 more ingredients
• • 2 Tbs. brandy
  • 1 medium shallot, minced
  • 3 Tbs. unsalted butter
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 6 6- to 7-oz. boneless, skin-on chicken breast halves
  • Kosher salt

Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.

View full recipe at Fine Cooking