Rosemary Orange Chicken

Rosemary Orange Chicken


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Succulent chicken breasts are pan fried in hot oil then sliced. Served with a sweet orange rosemary sauce made of orange juice, zest, marmalade and rosemary.

Zoë Harpham

Serves: 4 

  • 2 teaspoons olive oil
  • 4 (150g) chicken breast fillets
  • 2 oranges
  • 2 French shallots, finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon orange marmalade
  • 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon cornflour, mixed with 1 tablespoon water
  • sprigs of fresh rosemary, to garnish

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oil in a large frying pan over a moderate heat. Add the chicken and cook gently for 5–6 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  2. Grate the zest from one of the oranges and squeeze the juice from both (there should be 1 1/2 teaspoons zest and 150ml juice). Add the shallots to the pan and cook, stirring, for 3 minutes until light golden. Stir in the orange juice and zest, lemon juice, marmalade and rosemary. Season with salt and pepper then bring to the boil.
  3. Add the cornflour paste to the sauce, then simmer for 1 minute, stirring, until slightly thickened.
  4. Slice the chicken on the diagonal and serve with the sauce spooned over the top. Garnish with sprigs of rosemary.

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