Pan-Roasted Chicken Breasts with Orange-Brandy Sauce

Pan-Roasted Chicken Breasts with Orange-Brandy Sauce
Photo by Scott Phillips

Ingredients

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

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

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