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Chicken Sauté with Blood Oranges
2
servings- Difficulty
Easy
Published 1986
Simple, subtle, beautiful, and quick to prepare, this dish is right for a speedy weekday meal or an elegant dinner party. Look for the deepest-colored oranges you can find so there will be a color contrast for the chicken. If you increase the recipe, you’ll need to brown the chicken in several batches.
Ingredients
2 or 3 2 -pound 2 tabl
Method
- Grate slightly less than ½ teaspoon orange rind and reserve. Halve 1 orange and squeeze juice; if there is less than about ⅓ cup, squeeze more to make that amount. Peel remaining orange (or orange plus the cut half), removing all white pith. With sharp knife cut between membranes to release orange sections. Reserve.
- Remove bits of loose fat from under chicken s
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