Orange-Sage Chicken  (Serves 4)

• 4 large chicken breast halves (boneless and skinless), 1 1/4" to 1 1/2" thick
  
• kosher salt and freshly ground black pepper
  
• 1 1/2 tbsp extra virgin olive oil
  
• 1 large shallot, finely chopped
  
• 1 1/2 C freshly squeezed orange juice
  
• 2 tbsp fresh sage, finely chopped
  
• 2-3 tbsp unsalted butter

Liberally season chicken breasts on both sides with salt and pepper. Set aside on a plate. In a large, heavy-bottomed skillet, heat olive oil until quite hot and shimmering. Add chicken breasts and fry for four minutes (2 minutes per side). Remove chicken breasts to a plate. Drain half the olive oil from the pan, return it to the stove, and reduce the flame to medium. Add shallot and sauté for 1 minute, scraping up any brown bits stuck to the pan with a wooden spoon. Add orange juice, 1 1/2 tbsp of the sage, and season with salt and pepper. Once the orange juice begins to simmer, return the chicken to the pan and simmer for 5 minutes or until it's cooked through. Remove chicken to a plate and loosely tent with aluminum foil. If the orange juice hasn't reduced by half and thickened, allow it to simmer for an additional two minutes. Once thickening has occurred, reduce heat to low and swirl in the butter. Place chicken on plate, ladle with sauce, and garnish with remaining sage.

www.richardives.remax-ni.com/

Richard Ives, ABR, e-PRO, SRES, AHWD, RECS Broker/Instructor

Make An Intelligent Move with Richard Ives

www.richardives.remax-ni.com/ richardives@remax.net