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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

Picture
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.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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