New adventure... on the menu tonight: Chicken in Orange-Riesling Sauce
(because any excuse I can get to drink wine while cooking and to soak my food in wine is bound to lead to something awesome)
1 large orange
4 skinless, boneless chicken breast halves (2 lb)
Salt and pepper
3 tbsp. unsalted butter
1 shallot, minced
1/2 c. (4 fl. oz) Riesling or other fruity white wine
1 tbsp. fresh marjoram, finely chopped
Directions
Finely grate 2 teaspoons zest and squeeze 1/4 cup (2 fl oz) juice from the orange; set aside. Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about 1/2 inch (12 mm). Season with salt and pepper.
In a large frying pan over medium-high heat, melt 2 tbsp of the butter. Working in batches if necessary, add the chicken and cook, turning once, until golden on both side and opaque throughout, 6-8 minutes total. Transfer to a plate.
Melt the remaining 1 tbsp butter in the pan over medium heat. Add the shallot and saute until lightly browned, about 1 minute. Add the wine, marjoram, and orange zest and juice. Cook, stirring the scrape up the browned bits on the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes. Return the chicken and any juices from the plate to the pan and heat through, about 1 minute. Season to taste with salt and pepper. Transfer the chicken to a platter, top with the sauce, and serve.
The verdict? Husband = thumbs up and Me = Meh... wasn't too overwhelmed as the flavor was lacking and won't probably make this again
However, I, the novice cook, did learn a few tricks to cooking chicken due to this recipe and thought I would share
1 - Use a meat tenderizer to get each chicken breast of equal thickness (the thinner, the faster it will cook)
2 - I found that pan preparation was much moister (ew) than grilling or even baking and that the texture was good using this method
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