Once again I took this recipe from the inimitable Jessica Seinfeld. I just love her recipes mostly because they are so easy and so delicious. This one is pretty easy to make with very few ingredients. Just make sure to get yourself some fresh rosemary, some fresh garlic and use fresh orange juice! This is a must and I used some oranges for a very simple garnish.
Get Cooking and Enjoy!
*recipe as is will probably serve 4 , 2 cutlets a piece
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon paprika
4 cloves garlic–I chopped garlic, if you prefer just smash it and leave in larger pieces that you can remove right before serving or just leave in the sauce. We like garlic so I chopped it. Up to you, both ways are fine.
3 sprigs fresh rosemary
3 Tablespoons olive oil, plus extra if necessary– I used 4 because I cleaned out pan after chicken cutlets cooked up.
1/2 cup freshly squeezed orange juice, ( probably 1 large juicy orange)
1/2 cup chicken broth
Rinse off chicken breasts and pat dry with paper towels. Season both sides with the salt and pepper. In a large bowl combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess flour, and place on a clean plate. Smash and peel the garlic and chop into small pieces or leave the garlic smashed and if you like you can remove it just before you serve or leave whole smashed cloves in the sauce, it’s really a personal preference. Wash the rosemary , pat dry, and pull the leaves from the sprigs. It should be about 2 Tablespoons.
Place a large skillet on the stove and turn the heat on to medium. Add the olive oil and heat until it shimmers ( about a minute) Using tongs, add the chicken, and cook 5 – 7 minutes per side more until browned and cooked through. You can cut through the thickest part to make sure it is cooked through) Transfer to a clean plate or platter and cover with aluminum foil to keep warm while you prepare the sauce.
I actually wiped the skillet clean and started with another tablespoon of oil for the sauce. I found the skillet cleaner this way. When pan cooled down a little bit I wiped it dry with a clean paper towel. Then proceed with the next step. Add in the garlic, stirring until golden brown, 1 – 2 minutes. Stir in the rosemary and let cook for about a minute. Now add the orange juice and broth. Let simmer and stir up all the brown bits that may be stuck to the bottom of the pan. Simmer until the sauce starts to thicken a bit, about 5 minutes. Taste for salt, I added a little bit.
To serve I placed on platter and spooned the sauce over the chicken and added some orange slices.