2 boneless chicken breasts, cut in half
Salt and black pepper to taste
2 tablespoons of butter
For the sauce
2 tablespoons of orange juice
2 tablespoons of vinegar
1/2 cup of frozen orange juice, thawed
1/4 cup of cold butter, cubed
To decorate
2 orange slices
Fresh parsley leaves
2 boneless chicken breasts, cut in half
Salt and black pepper to taste
2 tablespoons of butter
For the sauce
2 tablespoons of orange juice
2 tablespoons of vinegar
1/2 cup of frozen orange juice, thawed
1/4 cup of cold butter, cubed
To decorate
2 orange slices
Fresh parsley leaves
Season the chicken with salt and black pepper
In a skillet, melt the butter, add the chicken and cook over low heat
Flip once to brown both sides
Remove the bones and reserve
Prepare the sauce: Add the orange juice to the remaining butter in the skillet
Bring to a boil, stirring constantly, until caramelized
Add the vinegar, orange juice, and let it simmer until reduced by half
Gradually add the cubed butter, stirring vigorously
When the butter is fully incorporated into the sauce, return the bones to the skillet to warm them up
Serve decorated with orange slices and fresh parsley leaves
Serves 2 portions.
