For the sauce:
3 tablespoons unsalted butter or margarine
4 teaspoons grated ginger
1/2 cup freshly squeezed orange juice
Zest of 1 orange, thinly sliced (cooked in water for 10 minutes)
For the chicken breasts:
8 boneless, skinless chicken breasts, cut in half
Salt and black pepper to taste
1/3 cup unsalted butter or margarine
2 tablespoons olive oil
2 teaspoons cognac
2 teaspoons finely chopped green pepper
2 cups chicken broth
For garnish:
orange peel and pomegranate seeds
For the sauce:
3 tablespoons unsalted butter or margarine
4 teaspoons grated ginger
1/2 cup freshly squeezed orange juice
Zest of 1 orange, thinly sliced (cooked in water for 10 minutes)
For the chicken breasts:
8 boneless, skinless chicken breasts, cut in half
Salt and black pepper to taste
1/3 cup unsalted butter or margarine
2 tablespoons olive oil
2 teaspoons cognac
2 teaspoons finely chopped green pepper
2 cups chicken broth
For garnish:
orange peel and pomegranate seeds
Prepare the sauce: Melt the butter or margarine
Add the ginger and mix until it thickens and turns golden
Add the orange juice and zest, and cook until the sauce thickens
Fry the chicken breasts, seasoned with salt and black pepper, in half of the butter and olive oil, on both sides
Place them all back in the skillet
Add the cognac, warmed, and let it flame until the flame goes out
Place the chicken breasts in a baking dish and keep warm
Add the green pepper to the skillet and more chicken broth, and let it simmer until reduced by half
Add the orange sauce, salt, and black pepper
Let it cook slowly for 2 minutes
Add the remaining butter, stirring to thicken slightly
Cover the chicken with the sauce and garnish with orange peel and pomegranate seeds
Serves 8.
