Chicken with Orange Rosemary Sauce

Dr. Kellyann
serves 8
Ingredients

• 2 1/4 lb boneless, skinless chicken breast halves pounded to about 1/2 inch thickness
• 1-1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon coconut oil or ghee
• 1 cup freshly squeezed orange juice (approx 2 oranges)
• 1 teaspoon fresh rosemary very finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon ghee

Preparation

Pat the chicken dry and sprinkle slightly on both sides with salt and pepper. Generously brush a large nonstick skillet with coconut oil or ghee.

Heat the skillet over med-high heat. When hot, arrange the chicken pieces in the skillet without crowding. You may need to cook in 2 batches.

Cook for about 3 minutes on each side, turning only once, or until the chicken is rich golden brown and the juices run clear. Remove from skillet and set aside.

In a small bowl, combine orange juice with the rosemary and mustard. Pour into the hot skillet and reduce to 1/2 cup. Tilt the skillet and whisk in the ghee until melted.

Place chicken pieces back in skillet and cover with the sauce and serve.