Photo: Miki Duisterhof; Styling: Susan Vajaranant
Prep Time
5 Mins
Cook Time
12 Mins
Serves 4

How to Make It

Step 1

Sprinkle chicken with salt and dredge in flour, shaking off excess.

Step 2

Warm 1 Tbsp. butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil.

Step 3

Add shallot to skillet and sauté until softened, about 1 minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1 to 2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve.

Ratings & Reviews

jloft4's Review

June 13, 2014
Made it just as written, except I browned it for 2 minutes on each side, and then finished the chicken in the oven for about 11 minutes (flipping once) at 425. I didn't feel like pounding out chicken, so this was my solution. It is always cooked through and juicy this way. Then I removed the chicken and followed the recipe as written back on the stove. My family liked it and I will make it again. It was a very easy week night dish.

davisl477's Review

March 12, 2013
The chicken is moist and delicious! I finished cooking the chicken breats in the oven because they were so big. I used a yellow onion rather than a shallot. I added 2 cans of mushrooms, and I left out the last addition of butter at the end. I served it with brown rice, and I poured the sauce with onions and mushrooms over the rice too. Very flavorful!

ValerieR32's Review

March 10, 2013
I had a little trouble with this recipe. My "sauce" came out very thin (probably because I was using fake butter). I decided to try it again but this time added a tbs of flour to the chicken stock before adding it to the pan and Volla perfect. I poured some of my new gravy over green beans and added toasted almonds for crunch!

SonaH76's Review

June 09, 2012

All4EatingHlthy's Review

December 10, 2011

Louisev's Review

February 23, 2011
So simply, quick and very tasty. My family loved it. I will definitely make this again. Served it with rice and spinach.