Penny Eisenberg: Recipe - Chicken Breasts with Sweet Wine Orange Jus

Yummm

Chicken Breasts with Sweet Wine Orange Jus

6 whole boned and skinned chicken breasts

1 tablespoon olive oil

3 tablespoons honey

1/2 cup blackberry sweet wine

1/2 cup fresh orange juice

1/2 cup low-salt chicken broth

2 teaspoons dried ginger

salt and pepper to taste

1. Cut the chicken breast halves apart, removing any grizzle. Between two sheets of plastic, or in a large plastic bag, pound the chicken breasts with a meat mallet until the cutlets are about 1/2 inch thick.

2. Combine the honey, sweet wine and chicken broth.

3. Preheat the oven to 400 degrees with a rack in the middle of the oven.

4. Heat 1 1/2 teaspoons of olive oil in a large skillet. Sprinkle the cutlets with the salt, pepper and dried ginger. When the oil is hot, add half of the cutlets, and cook them until browned, 2-3 minutes on each side. Transfer the cutlets to a large, shallow, oven-proof dish. Add the remaining oil to the pan, and saute the remaining cutlets. Add them to the oven-proof dish.

5. Stir the sweet wine mixture, and pour into the hot pan. Bring the sauce to a simmer. Simmer for 5 minutes to cook off some of the alcohol. Pour the sauce over the cutlets. Cover the pan with foil, set in the oven, and let the cutlets cook for 15 minutes. Serve with the pan juices (a thin jus, not a thick sauce).

Per Serving: 250 Calories; 5g Fat (18.1% calories from fat); 42g Protein; 8g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 118mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.