Ingredients for Chicken Breasts In Aeolian Island Aromatics
- Olive Oil
- Scallion
- 2 shallots, minced
- Fresh Mint Leaves
- Fennel Seed
- Ground Ginger
- 1/2 cup orange juice
- 1/4 cup lemon juice
- Dry Sherry
- 1 teaspoon sugar
- Boneless Skinless Chicken Breasts
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- salt and pepper to taste
- salt and pepper to taste
- Fresh Rosemary
- Dry White Wine
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How to Make Chicken Breasts In Aeolian Island Aromatics
- Preheat oven to 350°F (175°C).
- In a small saucepan, heat 2 tablespoons olive oil over medium heat.
- Add 2 scallions (thinly sliced) and 2 shallots (minced) and half of the mint (1 tablespoon chopped fresh mint).
- Sauté for 2-3 minutes until softened but not browned.
- Stir in 1/2 cup fennel (finely chopped) and 1 tablespoon grated fresh ginger.
- Pour in 1/2 cup orange juice, 1/4 cup lemon juice, 1/4 cup dry sherry, and 1 teaspoon sugar.
- Bring to a boil, reduce heat to a simmer, and cook uncovered until the sauce is reduced by half (about 10 minutes).
- Place 4 boneless, skinless chicken breasts on a cutting board and butterfly each breast by cutting horizontally almost all the way through, without separating the pieces.
- Open each breast and massage in 1 teaspoon lemon zest and 1 teaspoon orange zest.
- Season with salt and white pepper to taste.
- Close the chicken breasts and place between two sheets of plastic wrap.
- Pound with a meat mallet to an even thickness.
- Place 2 sprigs fresh rosemary in the bottom of a 2-quart baking dish.
- Top with the 4 chicken breasts.
- Pour the citrus sauce over the chicken and bake for 30 minutes, or until the chicken is no longer pink.
- Transfer chicken to a serving platter and keep covered to stay warm.
- Pour the remaining sauce back into the saucepan and bring to a boil.
- Cook for 3-5 minutes, or until reduced by half.
- Taste and adjust seasonings with salt, pepper, or sugar as needed.
- Spoon sauce over chicken and sprinkle with the remaining 1 tablespoon of chopped fresh mint.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
3g
Carbs
3g
