Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 Servings
- 4 boneless, skinless chicken breasts, filleted
- salt and pepper to taste
- 1/4 cup olive oil
- 2 carrots, diced
- 1 onion, diced
- 1 tsp granulated sugar
- juice of 3 oranges
- juice of 1 lime
- 1/2 cup white wine
- orange slices for garnish – optional
Season the chicken breasts with salt and pepper. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.
Dice the carrots and onions or place in a food processor to dice. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan. Salt and pepper to taste.
Note: If you prefer a "chunky" sauce, you do not have to puree. The photo above shows this homestyle sauce.
Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.
Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread.