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April 30, 2011 / Leslie

Weekend Cooking: Rosemary Orange Chicken

In the past I’ve subscribed to EatingWell Magazine and always enjoyed their healthy, delicious recipes. I still have all of the magazines. They’re so nicely done I didn’t want to rip out pages for the recipes I wanted to keep. One of the things I enjoy about them is their beautiful photos. Instead I keep the entire magazine and scan the recipes I use.

I was looking for some new ways to make chicken and remembered that EatingWell has a cookbook filled with some of their best creations. I borrowed a copy and found a few recipes I wanted to try. Last week I made the Rosemary Orange Chicken.

I’m going to rave about this recipe for several reasons. First, it was delicious, but also the instructions were so good I was able to make it perfect on the first try. Also, it used healthy ingredients that were readily available. The book lists the time to prepare and cook this meal as 30 minutes. It took me a little longer but I was moving slowly to make sure I got it right. I served it with a salad, steamed broccoli and a glass of Pinot Grigio.

Ingredients:
4 boneless, skinless chicken breasts (1½ pounds)
Orange Rosemary Chicken¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper
3 teaspoons extra virgin olive oil, divided
¼ cup finely chopped shallots
1 clove garlic, minced
¾ cup fresh orange juice
½ cup reduced-sodium chicken broth
1 teaspoon butter
1 teaspoon chopped fresh rosemary
½ teaspoon white wine vinegar

Preparation:

  • Chop shallots and mince garlic; set aside. Pound chicken breasts to ½ inch. Combine flour, ¼ teaspoon salt and pepper in a shallow dish. Dredge the chicken, shaking off excess. Heat 1½ teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until well browned and no longer pink in the center, about 3 to 5 minutes per side. Transfer to a plate and keep warm.
  • Whisk the orange juice and chicken broth in a measuring cup. Add the remaining 1½ teaspoons oil to the pan. Add shallots and garlic and cook, stirring, for 1 minute. Add the orange juice and chicken broth. Simmer 3 to 5 minutes until slightly thickened.
  • Return chicken and juices to the pan. Simmer until heated through, 1 to 2 minutes. Transfer the chicken to a serving platter. Stir butter, rosemary and white-wine vinegar into the sauce; add ¼ teaspoon salt and pepper to taste. Spoon sauce over the chicken.

I had a left over piece that I used the next day in a Caesar Chicken Salad. I warmed it to room temperature, sliced it up and tossed it on the salad. Delicious!

This was so good that I’m going to try another chicken creation this weekend. Either Scallion & Ginger Spiced Chicken or Lemon & Dill Chicken.


Weekend Cooking is hosted by Beth Fish Reads. Participation is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

16 Comments

Leave a Comment
  1. TheBookGirl / Apr 30 2011 8:17 am

    I let my subscription to Eating Well lapse some time ago; not because I didn’t like it, but because we had an overload of magazines around here 😦

    I like the fact that you say this recipe’s instructions were spot on. I hate when a recipe is either too hard to follow, or doesn’t turn out as promised even when the directions are followed to a tee.

    Like

    • Leslie / Apr 30 2011 12:31 pm

      I had the same problem. Those magazines are so nice I wouldn’t throw them out. I keep too many magazines so I let the subscription lapse too.

      Like

  2. Marie / Apr 30 2011 8:52 am

    That recipe looks terrific! I love recipes that are simple and easy to make, yet delicious.

    Like

  3. Carol @ There's Always Thyme to Cook / Apr 30 2011 10:39 am

    It looks absolutely delicious! Lot of nice flavors in that recipe! I enjoy the magazine and I have that book as well!

    Like

  4. Rebecca Rasmussen / Apr 30 2011 11:07 am

    Oh my goodness — this look so delicious! It’s lunchtime here and I am dying for this! XOX

    Like

  5. Margot Peck / Apr 30 2011 1:12 pm

    I’ve copied the recipe as it looks so delicious. I like the idea of orange with the scallions and garlic. Can’t wait to try it. Thanks for sharing.

    Like

  6. Suko / Apr 30 2011 2:04 pm

    Leslie, this sounds and looks so good! We have an abundance of rosemary in the garden, so it will be a fresh ingredient. Thank you for sharing this recipe. I will make a copy of it for future use. I love this cooking meme but don’t often post on Saturday or Sunday.

    Like

  7. Faith / Apr 30 2011 2:34 pm

    I love chicken. That photo is making my mouth water!

    Like

  8. caite@a lovely shore breeze / Apr 30 2011 3:37 pm

    I eat a lot of chicken but most does not sound as good as this…I wonder how my rosemary in the backyard is faring…

    Like

  9. Col (Col Reads) / Apr 30 2011 4:41 pm

    Wow, that looks truly delicious — nice photo and nice recipe!

    Like

  10. Beth F / Apr 30 2011 8:06 pm

    The rosemary and orange combo is wonderful. And I love Eating Well magazine. I haven’t bought any of their cookbooks.

    Like

  11. Joy Weese Moll / May 1 2011 11:00 am

    This looks and sounds delicious! Thanks for sharing it. I’ve also let my cooking magazine subscriptions lapse but really enjoy the cookbooks those publishers produce.

    Like

  12. Diane@BibliophileBytheSea / May 1 2011 7:26 pm

    This sounds really good. I’ll mail you my address and you can send some my way…LOL

    Like

  13. Dawn - She Is Too Fond of Books / May 1 2011 8:12 pm

    Yum! I wonder how this would be with dried rosemary … too early for fresh from my herb garden (and I’m too thrifty to buy the fresh at the store, this close to growing season!). A great combination of flavors …

    Like

  14. Heather / May 2 2011 5:02 pm

    That chicken does look yummy.

    Like

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