Chicken In Orange-riesling Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 large orange
• 4 boneless skinless chicken breast halves (1 1/2 lb.)
• salt
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 shallot, minced
• 1/2 cup riesling wine
• 1 tablespoon finely chopped fresh marjoram

Recipe

• 1 finely grate 2 teaspoons orange zest and squeeze ¼ cup orange juice from the orange.
• 2 set the zest and juice aside.
• 3 place 1 chicken breast half between 2 sheets of waxed paper.
• 4 using meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about ½ inch thick.
• 5 repeat with the remaining chicken breast halves.
• 6 season generously with salt and pepper.
• 7 in a large frying pan over med-high heat, melt 2 t butter.
• 8 working in batches, if needed, to avoid crowding, add the chicken and cook, turning once, until golden on both sides and opaque throughout, 6-8 minutes total.
• 9 transfer the chicken to a plate.
• 10 melt the remaining 1 t butter in the pan over medium heat.
• 11 add the shallot and sauté until lightly browned, about 1 minute.
• 12 add the wine, marjoram, and reserved orange juice and zest.
• 13 cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes.
• 14 return the chicken and any juices from the plate to the pan and heat through, about 1 minute.
• 15 season to taste with salt and pepper.
• 16 transfer to a platter, spoon the sauce over the chicken and serve.