Valencia Chicken Breasts

The valencia region is home to the citrus-growing industry of spain, & the navel, clementine & mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, culinaria spain included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of valencia, spain. *enjoy*

Steps

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.

Brown the diced carrot & onion in the oil & meat juices.

Add orange & lime juice , sugar & white wine.

Reduce sauce slightly to intensify the flavors.

Transfer mixture to a blender , puree & season w / salt & pepper to taste.

Return puree mixture to pan , place chicken breasts in the sauce w / any juice accumulated while set aside & gently simmer for 10 min.

Serve immediately as per the following.

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.

Ingredients

boneless skinless chicken breasts, salt and pepper, olive oil, carrots, onion, sugar, oranges, juice of, lime, juice of, white wine, orange, grand marnier