Of course a quick look up of chicken brought me to recipes for all sorts of varieties of "Lemon Chicken" and that's were the process started. Actual lemon chicken was out of the question because I didn't have whole lemons to make the sauce I had in mind. But, I did have oranges - so I built a recipe around those two things. I think it turned out fabulous. Hubby said it needed to be either more sweet or more spicy, but you could easily adjust by either adding Orange Marmalade (sweet) or Coriander (spicy).
and now to the recipe
- 3 large skinless, boneless chicken breast halves
- salt and pepper to taste
- Ghee as needed (clarified butter)
- 1 clove garlic, minced
- 1 cup white wine
- 1/2 orange, thinly sliced
- 1/4 cup orange juice
- 1/2 tsp cardamom
- 1 star anise
- 3 whole alspice
- 1/2 tsp saffron
- Preheat oven to warm. Place a serving platter into the oven to warm. (I used a small cast iron pan)
- Cut the chicken into 1/2-inch medallions and season with salt and pepper
- Heat the Ghee in a cast iron skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding more Ghee as needed .
- Place the chicken pieces onto the warmed platter in the oven.
- In the same pan, cook and stir the minced garlic in the skillet until fragrant, about 20 seconds.
- Pour in the white wine and scrape and dissolve any brown bits from the bottom of the skillet.
- Stir in the orange slices, star anise and allspice and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes
- Add the orange juice and saffron; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
- Remove star anise and allspice kernels.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
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