Orange chickenPrint This
- 2 lbs (900 g) boneless, skinless chicken breasts
- salt, QB
- pepper, QB
- Flour, for dredging
- 3 tbsp (42 ml) extra-virgin olive oil
- 2 tbsp (30 ml) butter
- 2 garlic cloves, whole
- 1 to 2 tbsp (14 to 28 ml) unsalted butter (optional)
- 1 large orange, juice and zest
- 1 bunch mint or basil
- 1 cup blanched and toasted almonds
Season the chicken breasts with salt and pepper. Place the flour in a plate and dredge the chicken on both sides, shaking off any excess.
Heat the olive oil and butter in a frying pan over medium heat. When the butter has melted, add the chicken breasts and cook for 4 to 5 minutes per side, until the juices run clear. Transfer the chicken to a serving plate.
To the same frying pan, add the orange juice and half of the zest. Dredge a tablespoon of butter in flour and add that to the pan to thicken up the sauce.
Season with salt and pepper. Increase the heat to high and cook until the sauce has reduced by half. Then toss in the almonds and stir well. Turn off the heat and let it sit for about 20 seconds.
Pour the almonds and the orange sauce over the chicken. Top with the rest of the orange zest and the basil.
Amalfi is known for it’s incredible lemons, but on our last vacation there my son, Dante (who was three at the time), wanted orange juice with his all of his meals. I’d always say no because no self-respecting Italian father would allow his son to have orange juice with pasta! So one night to make little D happy, Zio Vincenzo had his chefs at Hotel Villa Maria whip up this dish, which is now a family staple.