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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Sprinkle chicken with salt. Dredge in flour, shaking off excess. Heat oil
in a very large nonaluminum skillet over moderate heat. Add chicken; cook
until well browned on both sides, about 5 minutes per side. Remove to a
bowl.
Reduce heat to low. Add shallot to skillet; cook, stirring frequently,
until shallots are softened, about 7 minutes. Add wine; cool, scraping up
any browned bits from bottom of skillet with wooden spoon, for 2 minutes.
Add orange juice and vinegar. Bring to boiling. Add chicken. Lower heat;
cover and simmer 25 minutes or until no longer pink near bone; turn over
pieces halfway through. Stir in parsley. Serve hot or at room temperature.
| Ingredients:
4 Chicken Breast Halves
1/4 Teaspoon(s) Salt
1/3 Cup(s) All-Purpose flour
2 Tablespoon(s) Olive Oil
1/3 Cup(s) Finely Chopped Shallots
1/4 Cup(s) Dry White Wine
3/4 Cup(s) Fresh Orange Juice
3 Tablespoon(s) Balsamic Vinegar
2 Tablespoon(s) Finely Chopped Fresh Parsley |
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