Orange Chicken with Sundried Tomatoes

  • Yield servings


1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 1/2 cups high pulp orange juice
4 ounces sun dried tomato strips or halves, drained
1 teaspoon sea salt
1 teaspoon ground pepper
1 cup unsalted butter, cut into 1 inch cubes


In a large skillet, heat oil and lightly brown chicken on both sides. Add sun dried tomatoes, orange juice, salt and pepper. Bring to a boil, then reduce and simmer 20 minutes, or until chicken is done and orange juice is reduced to about 1/4 cup. Remove chicken from skillet and set aside. Remove skillet from heat and gradually whisk butter into orange sauce. Pour over chicken and serve immediately. Yield: Approx. 4.



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