Poulet à l’orange: French Orange Chicken

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French cooking can sometimes be about simple, elegant, home cooking or rustic cooking as it is often referred too. Poulet à l’orange is a great example of this style cooking, imparting subtle flavors into the chicken and finishing with great vegetables. I like making this dish when I need something that has the appeal of a labor-intensive meal but, is really simple.

Serves 2
Full time: 50 minutes

You will need:

2 boneless/skinless chicken breasts
1 small onion, sliced
1 pint sliced mushrooms
1 fennel bulb, sliced
1/4 cup fresh orange juice
4 tbsp butter, divided
2 tbsp olive oil
1 tsp thyme
1 tsp basil
1 tsp salt
1 tsp ground black pepper
1/2 tsp fennel seeds

Let us begin:

In a high sided sauté pan, melt 2 tbsp butter over medium heat.

Season both sides of chicken breasts with salt and pepper, place into hot pan.

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Sear of chicken breasts for 8 minutes per side creating a nice golden color.

When you flip them, add remain 2 tbsp of butter in.

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Once seared remove chicken to side plate for a moment.

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Add in olive oil, mushrooms and onions.

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Cook for 5-8 minutes.

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Add in fennel and cook for 5 minutes.

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Add chicken back into the pan. Here is a helping hint. If you place once into the pan, you can pile vegetables on top to help clear out space for the second one.

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Top chicken with herbs and add in orange juice.

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Keep over heat until orange juice boils.

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Lower heat to low and cover with lid.

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Cook 15-20 minutes or until chicken has reached a safe temperature.

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Plate up and enjoy!

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