Orange Chicken with Rosemary and Toasted Garlic
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4 | Gluten Free
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup flour, such as brown rice or all-purpose
- 1 teaspoon paprika
- 4 cloves garlic, smashed
- 2 tablespoons fresh rosemary leaves (about 2 sprigs)
- 3 tablespoons extra virgin olive oil, plus more, if necessary
- 1/2 cup freshly squeezed orange juice
- 1/2 cup less-sodium chicken broth
Pat the chicken dry with paper towels. Season both sides with the salt and pepper (about 12 turns on pepper mill). In a large bowl, combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess, and place on a clean plate.
Smash the garlic into small pieces and peel. Wash the rosemary, pat dry, and pull the leaves from their sprigs. You should get about 2 tablespoons.
Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Using tongs, add the chicken, smooth-side down, and cook until the undersides are golden brown, 5 to 7 minutes. Turn them over and cook 5 to 7 minutes more until browned and cooked through (you can cut into the fattest part to make sure it is no longer pink). Transfer to a clean plate or platter.
If all of the oil in the skillet has been absorbed, add 1 tablespoon more. Then add the garlic and cook, stirring, until golden brown, 1 to 2 minutes. Stir in the rosemary and let cook for 30 seconds. Now add the orange juice and broth. Let simmer and stir up the yummy brown bits that are stuck to the bottom of the skillet. Simmer until the sauce starts to thicken a little, 3 to 4 minutes. Taste for salt, you might have to add a pinch more. Spoon over the chicken.
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