Categories: Chicken
Ingredients
- 4 chicken breasts
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 3 tbsp. olive oil
- 4 garlic cloves, smashed and peeled
- 2 tbsp. fresh rosemary leaves
- 1/2 cup fresh orange juice
- 1/2 cup chicken broth
Directions
-
Pat the chicken dry with paper towels. Season both sides with salt and pepper. On a large plate, combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off the excess and place on a clean plate.
-
In a large skillet, heat the oil over medium heat. Using tongs, add the chicken, smooth side down and cook for 5-7 minutes, until the undersides are golden brown. Flip the breasts over and cook for 5-7 minutes more, until browned and cooked through. Transfer to a clean plate.
-
If all of the oil in the skillet has been absorbed, add 1 tbsp. more. Add the garlic and cook, stirring, for 1 to 2 minutes, until golden brown. Stir in the rosemary and let cook for 30 seconds. Now add the orange juice and chicken broth. Stir up the yummy brown bits that are stuck to the bottom of the skillet. Simmer for 3 to 4 minutes, until the sauce starts to thicken slightly. Taste for salt; you might have to add a pinch more. Spoon the sauce over the chicken.