Skillet Chicken with Orange-Rosemary Sauce

[rtebalt]

Good Housekeeping Recipe

4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
Salt and pepper
1 tablespoon(s) olive oil
2 medium leeks
2 oranges
1/2 cup(s) reduced-sodium chicken broth
3/4 teaspoon(s) chopped fresh rosemary
DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
While chicken is cooking, trim and thinly slice leeks, then rinse thoroughly in bowl, changing water several times; drain well.
To skillet, add leeks; cover and cook over medium-low heat 2 to 3 minutes or until softened, stirring occasionally. Meanwhile, from 1 orange grate 1 tsp. peel and squeeze 1/2 c. juice. Halve and thinly slice a second orange. Set peel and slices aside.
To leeks in skillet, add orange juice, chicken broth, rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 tsp. salt.
TIPS & TECHNIQUESCheck to see if you can do any prep while the chicken is cooking. After chicken is cooked, transfer to platter. Prepare sauce in same skillet over medium-high heat. For best results, try to buy chicken breasts of uniform size.

Serves 4

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