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Chicken with Basil-Orange Sauce




Source of Recipe


Internet


List of Ingredients




4 medium, skinless boneless chicken breasts halves (1 pound)
Salt
3 tablespoons butter
1/4 cup finely chopped onion
2 cloves garlic, minced
1 cup freshly squeezed orange juice
1 tablespoon orange zest
1 tablespoon snipped fresh basil, or 1 teaspoon dried basil, crushed
6 ounces fettuccine or spaghetti, cooked
Orange slices
Fresh basil or parsley sprigs



Recipe



Rinse the chicken breasts in cold water; pat dry with paper towels. Sprinkle with salt to taste. In a skillet, melt butter over medium heat. Dust chicken lightly with flour, if desired. Cook chicken for 3 to 5 minutes on each side. Reduce heat slightly if butter begins to burn. Transfer chicken to a platter and cover with foil to keep warm.

Add the onion and garlic to the pan drippings and cook over low heat for 2 to 3 minutes, or until soft. Add the orange juice, orange zest, and basil. Raise the heat to high and boil, stirring occasionally, for about 5 minutes or until the sauce is reduced by about half. Toss 2 to 3 tablespoons of the basil-orange sauce with the hot, cooked pasta.

Divide the pasta among 4 serving plates. Top with the chicken and remaining sauce. Garnish with orange slices and fresh basil or parsley sprigs. Serves 4.