- 3 teaspoons olive oil
- 4 skinless chicken breast halves, boneless
- 2 tablespoons flour
- 1 red bell pepper, diced,
- 2 tablespoons sugar
- 14 cup red wine vinegar
- 1 tablespoon orange zest, thinly slivered
- 12 cup orange juice
- 12 teaspoon salt
- 14 teaspoon rosemary
- 14 teaspoon pepper
- 1 teaspoon cornstarch, blended with
- 1 teaspoon water
- 2 navel oranges
DirectionsIn a large skillet, heat 2 teaspoons of the oil over moderate heat.
Dredge the chicken in the flour, shaking off the excess.
Saute the chicken for 2 minutes per side until golden.
Transfer to a plate.
Add the bell pepper and the remaining 1 teaspoon of olive oil and saute for 3 minutes or until crisp tender.
Add to the plated chicken.
Add the sugar to the pan and cook for 3 minutes until caramelized.
Add the vinegar and cook for 30 seconds.
Add the orange zest, juice, broth, rosemary and pepper and bring to a boil.
Return the chicken and bell pepper to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked through.
Stir in the cornstarch mixture and boil for 1 minute, stirring, until lightly thickened.
Meanwhile with a small paring knife, peel the oranges.
Separate the orange sections from the membranes and stir the segments into the pan.
Serve the chicken with the sauce and oranges.