2 tablespoons olive oil
4 boneless, skinless chicken breast 6-8 ounces each*
3/4 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons flour
2 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup orange liqueur, such as Triple Sec or Grand Marnier
1/2 cup orange juice
3/4 cup whipping cream
1/4 cup Chicken Stock
3 oranges, peeled and sectioned
2 oranges, cut into thin slices, for garnish**
12 maraschino cherries, cut in half, for garnish**
2 tablespoons chopped fresh parsley, for garnish**
* I used boneless thighs
** Theses are optional
1. Heat the olive oil in a large sauté pan set on high heat until sizzling, about 2 minutes. Season the chicken breast with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and roll in the flour. Cook the breast until browned, about 2 minutes on each side. Remove the chicken to a plate and set aside. Discard the oil in the pan.
2. Cook the butter in the same pan over medium-high heat until sizzling, about 2 minutes. Add the shallots and garlic and cook for 3 minutes. Pour in the orange liqueur, stirring well to dislodge the pan residues and cook for 2 minutes. Add the orange juice, cream and chicken stock, and bring back to a boil. Stir in the remaining salt and pepper, reduce the heat to low and simmer for 5 minutes. Add the browned chicken and any accumulated juices and simmer for 8 to 10 minutes. Just before serving, gently stir in the orange sections.
3. To serve, place a chicken breast in the middle of each plate and cover with the sauce. Garnish each with the orange slices, cherry halves and parsley.
Adapted from Glorious Italian Cooking by Nick Stellino