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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Fruit Poultry Easy Beginner Cook Chicken Dietary Native American Low Calorie Low Carb Low In Something Citrus Oranges Meat Chicken Breasts Presentation Served Hot 3 Steps Or Less

Rosemary And Orange Chicken Breasts

While thumbing through a magazine at the doctor's office (my home away from home), i found this recipe. others call for whole chickens or too much rosemary, which i think overpowers most dishes it's in. i always end up leaving out most of it. this was just right, though. i wanted to post it so i didn't lose it, since i wrote it on a prescripton pad.

Steps

In a nonstick 12 inch skillet , melt butter over med-high heat.
Add garlic.
Add chicken and sprinkle tops with rosemary , pepper , and 1 / 2 teaspoons salt.
Cook 6 minutes.
Turn chicken over.
Reduce heat to medium.
Cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with.
Meanwhile , squeeze 1 / 2 cup juice from 1 orange.
Cut peel and white pith from remaining orange.
Cut orange in half from stem to blossom , then cut each half crosswise into 1 / 4 inch thick slices.
In a cup , mix orange juice , cornstarch , salt and 1 / 4 cup water until blended.
Transfer chicken to warm platter.
To the same skillet , add orange juice mixture.
Heat sauce to boiling over med-high heat.
Cook stirring constantly , 1 minute or until sauce thickens slightly.
Stir in orange slices.
Heat through.
Spoon sauce over chicken on platter.

Ingredients

butter, garlic cloves, boneless skinless chicken breasts, dried rosemary leaves, black pepper, salt, navel oranges, cornstarch