This recipe is from Nov Everyday Food. I was desperate for something quick on a busy weeknight and chicken is usually what I turn to on those nights. I thought I would give this recipe a try. I altered this to fit my needs, so I’ll share my version of the recipe with you (Martha uses chicken thighs and wedges of oranges with the skin on in hers and cooks hers in the oven after browning it).
4 skinless boneless chicken breasts, trimmed and pounded thin
salt and pepper
1 tbsp olive oil
1/2 chicken broth
2 tbsp balsamic vinegar
3 Clementine tangerines, peeled and broken into 3-4 sections each
1 tbsp butter
Season the chicken breasts with salt and pepper. Brown the chicken breasts in a skillet over medium high heat with the olive oil. Add the chicken broth. Add the vinegar and tangerine pieces. Reduce heat to medium. Cook until chicken is cooked through, about 4 minutes and liquid is reduced (remove chicken and continue reducing if the liquid is not reduced enough when the chicken is done). Add the butter and stir until melted.Pour sauce over chicken.
This was a huge, huge hit with my family. And honestly it’s so incredibly easy that I didn’t tell them I did almost nothing to it. It was moist, velvety, and rich with flavor. Truly a fantastic weeknight dish that will make you look like a star.