In the Kitchen: Chicken in Orange-Riesling Sauce

23 Mar

Lately my culinary endeavors have teetered between being a hit and being a miss. I’m unfazed though, being a novice who’s taking herself through a long learning process. Sometimes we all need to experience a bit of fail(ure) in order to succeed, right?

So yeah…this one was a miss.

My sister-in-law gave me a great cookbook for my birthday, Simple Suppers. The first recipe The BF and I decided to try: Chicken in Orange-Riesling Sauce. I had most of the ingredients already in my pantry and the process seemed simple and quick.

The dish in process

We did sub the Riesling for Sauvignon Blanc (The BF figured Riesling would turn out too sweet). That turned out to be a complete non-issue. What I do have a problem with is seasoning. I’m starting to believe I have a seasoning handicap. I don’t think I salted and peppered the chicken enough, and we probably could have benefited from a sprinkling of some salt in between stages as well. We also came slightly short of the 1/4 cup of orange juice despite pulverizing a poor orange.

Simmering sauce

Taste Test: Fail. Ultimately, our final result lacked a lot of taste. I thought I picked up on twinges of orange when I ate it, but that was about it. Oh well. At least it turned out to be a lean, healthy meal. And we had plenty of leftover wine to make up for it. 🙂

At least it looks pretty!

Chicken in Orange-Riesling Sauce (from Simple Suppers)

  • 1 large orange
  • 4 skinless, boneless chicken breast halves (2 lb)
  • Salt and pepper
  • 3 tbsp. unsalted butter
  • 1 shallot, minced
  • 1/2 c. (4 fl. oz) Riesling or other fruity white wine
  • 1 tbsp. fresh marjoram, finely chopped

Finely grate 2 teaspoons zest and squeeze 1/4 cup (2 fl oz) juice from the orange; set aside. Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about 1/2 inch (12 mm). Season with salt and pepper.

In a large frying pan over medium-high heat, melt 2 tbsp of the butter. Working in batches if necessary, add the chicken and cook, turning once, until golden on both side and opaque throughout, 6-8 minutes total. Transfer to a plate.

Melt the remaining 1 tbsp butter in the pan over medium heat. Add the shallot and saute until lightly browned, about 1 minute. Add the wine, marjoram, and orange zest and juice. Cook, stirring the scrape up the browned bits on the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes. Return the chicken and any juices from the plate to the pan and heat through, about 1 minute. Season to taste with salt and pepper. Transfer the chicken to a platter, top with the sauce, and serve.

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