Chicken Bigarade

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 teaspoons olive oil
• 4 boneless skinless chicken breast halves
• 2 tablespoons flour
• 1 red bell pepper, diced
• 2 tablespoons sugar
• 1/4 cup red wine vinegar
• 1 tablespoon orange zest, thinly slivered
• 1/2 cup orange juice
• 1/2 teaspoon salt
• 1/4 teaspoon rosemary
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch, blended with
• 1 teaspoon water
• 2 navel oranges

Recipe

• 1 in a large skillet, heat 2 teaspoons of the oil over moderate heat. dredge the chicken in the flour, shaking off the excess. sauté the chicken for 2 minutes per side until golden. transfer to a plate.
• 2 add the bell pepper and the remaining 1 teaspoon of olive oil and sauté for 3 minutes or until crisp tender. add to the plated chicken.
• 3 add the sugar to the pan and cook for 3 minutes until caramelized. add the vinegar and cook for 30 seconds.
• 4 add the orange zest, juice, broth, rosemary and pepper and bring to a boil.
• 5 return the chicken and bell pepper to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked through. stir in the cornstarch mixture and boil for 1 minute, stirring, until lightly thickened.
• 6 meanwhile with a small paring knife, peel the oranges. separate the orange sections from the membranes and stir the segments into the pan. serve the chicken with the sauce and oranges.