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Recipe

Sear-Roasted Chicken with Orange-Tarragon Sauce

Scott Phillips

Servings: 4

A fragrant sauce boosts the flavor of chicken breast in this single-skillet dish.

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-3/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil
  • 2 large shallots, peeled and thinly sliced
  • 1/2 cup fresh orange juice
  • 1/2 cup lower-salt chicken broth
  • 2 Tbs. coarsely chopped fresh tarragon
  • 1 Tbs. honey
  • 1 tsp. finely grated orange zest

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 490
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 28

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Pat the chicken dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper.
  • Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering hot. Cook the chicken breasts, undisturbed, until browned (they should easily release when you lift a corner), 5 to 6 minutes. Flip and transfer the skillet to the oven. Roast until just cooked through (165°F), about 15 minutes. Transfer the chicken to a plate, cover loosely with foil, and keep warm.
  • Put the skillet over medium heat (be careful of the hot handle), add the shallots and 1/2 tsp. salt, and cook, stirring and scraping up any browned bits, until softened, about 2 minutes. Add the orange juice, broth, tarragon, honey, and zest, and cook until the mixture is reduced by half, about 6 minute
  • Transfer the chicken to serving plates. Pour any juices that collected on the plate into the sauce and serve the sauce with the chicken.

Reviews

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Reviews

  • Carolyn123 | 01/10/2018

    This recipe is so good I can’t stand it. My husband made it tonight and my kid didn’t eat very much of it but that’s only because he had so much chocolate milk before. It’s truly excellent. You should serve it was scalp potatoes that have sage in them because it’s the best way.

  • Krispie | 01/08/2018

    The sauce is a little bracing at first but once used to it, it’s wonderful. I will definitely make this again.

  • cookfancy | 10/22/2016

    Excellent! I used chicken thighs instead of breasts-our preference. I deleted the honey as the fresh OJ available is quite sweet. Accompaniments were Arugula, crumbs, garlic, and grated cheese stuffed mushrooms and broccoli salad. This would be good with rice, but if you want to decrease carbs, it's not necessary. Really a first rate and easy recipe.

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