Valencia Chicken Breasts

• 4 boneless skinless chicken breasts
• salt and pepper
• 4 tablespoons olive oil
• 2 carrots (sml dice)
• 1 onion (sml dice)
• 1 teaspoon sugar
• 3 oranges, juice of
• 1 lime, juice of
• 1/2 cup white wine
• 1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
• 2 tablespoons Grand Marnier (more or less per taste pref as opt add to Step 3 of prep)

1. Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
2. Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
3. Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
4. Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
5. TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.

chicken breasts, salt, olive oil, carrots, onion, sugar, oranges, lime, white wine, orange, grand marnier

Taken from www.food.com/recipe/valencia-chicken-breasts-227339 (may not work)