Chicken with Orange Rosemary Sauce
Dr. Kellyann
serves 8 Ingredients
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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.
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.