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Monday, February 14, 2011

Chicken Breasts with Oranges

One of the perks to living and working in Orlando is that we have amazing patients who bring us bags full of fresh, organic oranges from their back yards!  We get about a dozen oranges a week, and don't get me wrong, we love them!  I've been putting them on salads, into smoothies, sliced for a snack, etc.  But it's been a month and we're getting a little oranged out.  So I tried turning the orange into a savory meal.  This turned out as a very elegant dish for sure.  We felt like it could be served at a fancy restaurant.  And again, we were so hungry that we dove in to eating before I remembered to snap a photo.  It was very pretty tho.  I laid the reduced orange segments over the chicken breast then drizzled the sauce over top.  Delish!  We served with steamed cauliflower, perfect for soaking up the savory orange cream sauce!

Chicken Breasts with Oranges
Makes 4 Servings

4 free-range, organic boneless chicken breasts, butterflied
3 Tbsp coconut oil
3 Tbsp organic butter
3 large oranges, segmented and deseeded
1 large onion, sliced
1/2 cup organic, sodium-free chicken stock
1/2 cup organic/raw whole milk or cream
Dash of nutmeg

1.)  In a large skillet, add the coconut oil and butter and heat for a minute over Medium heat.  Place the chicken breasts in a single layer and cook, uncovered, over Medium heat about 8 minutes per side.  Transfer the chicken to a plate.

2.)  In the bottom of the skillet, put the orange segments and the onion slices.  Cook over Medium heat for about 6 minutes stirring occasionally.

3.)  Add the chicken broth and cream to the skillet and stir to incorporate and bring to a boil. Add the chicken breasts.  Sprinkle each with a dash of nutmeg, cover the skillet, lower the heat to simmer and cook for 10 minutes.  Plate and serve.


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