Pan Roasted Chicken Breasts with Orange Brandy Sauce

A quick soak in an orange juice brine infuses the chicken with lots of flavor. You’ll need a total of about 9 medium oranges for this recipe unless you buy fresh squeezed juice.

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Pan Roasted Chicken Breasts with Orange Brandy Sauce
A quick soak in an orange juice brine infuses the chicken with lots of flavor. You'll need a total of about 9 medium oranges for this recipe unless you buy fresh squeezed juice.
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1399 calories
104 g
260 g
70 g
71 g
28 g
1315 g
773 g
78 g
1 g
37 g
Nutrition Facts
Serving Size
1315g
Servings
6
Amount Per Serving
Calories 1399
Calories from Fat 618
% Daily Value *
Total Fat 70g
108%
Saturated Fat 28g
139%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 31g
Cholesterol 260mg
87%
Sodium 773mg
32%
Total Carbohydrates 104g
35%
Dietary Fiber 8g
32%
Sugars 78g
Protein 71g
Vitamin A
62%
Vitamin C
527%
Calcium
22%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the chicken
  1. 2 cups fresh navel or Valencia orange juice
  2. 2 Tbs. finely grated orange zest
  3. Kosher salt
  4. 6 6- to 7-oz. boneless, skin-on chicken breast halves
  5. 2 Tbs. extra-virgin olive oil
  6. Freshly ground black pepper
For the sauce
  1. 3 Tbs. unsalted butter
  2. 1 medium shallot, minced
  3. 2 Tbs. brandy
  4. 1 cup fresh navel or Valencia orange juice
  5. 1/2 cup lower-salt chicken broth
  6. 1 navel or Valencia orange, cut into segments, segments cut into thirds
  7. 1 Tbs. chopped fresh flat-leaf parsley
  8. Kosher salt and freshly ground black pepper
Brine the chicken
  1. Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt.
  2. Add the chicken breasts and refrigerate for 2 to 3 hours.
Cook the chicken
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Remove the chicken from the brine and pat it dry with paper towels.
  3. Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot.
  4. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes.
  5. Turn the chicken, season with 1/4 tsp. salt and a few grinds of pepper, and put the pan in the oven.
  6. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes.
  7. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
Make the sauce
  1. Pour the juices from the skillet into a heatproof measuring cup.
  2. Let the fat rise to the surface and then spoon it off.
  3. Melt 2 Tbs. of the butter in the skillet over medium-high heat.
  4. Add the shallot and cook, stirring, until soft, 1 to 2 minutes.
  5. Off the heat, add the brandy.
  6. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds.
  7. Increase the heat to high and add the orange juice.
  8. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes.
  9. Add the chicken broth, pan juices, and any juices from the carving board.
  10. Boil until reduced to about 3/4 cup, about 3 minutes.
  11. Swirl in the orange segments.
  12. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
  13. To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.
Adapted from Fine Cooking
Beta Nutrition
calories
1399
fat
70g
protein
71g
carbs
104g
Full Info.
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/