Chicken in Orange Sauce

Ingredients

• 4 boneless, skinless chicken breasts, filleted
• Salt, to taste
• Pepper, to taste
• 1/4 cup olive oil
• 2 carrots
• 1 onion
• 1 teaspoon granulated sugar
• 3/4 cup freshly squeezed orange juice, from 3 oranges
• 3 tablespoons freshly squeezed lemon juice, from 1 lemon
• 1/2 cup white wine
• Orange slices, for garnish

Steps to Make It

1. Gather the ingredients.
2. Season the chicken breasts with salt and pepper.
3. Heat the olive oil in a large, deep frying pan with a heavy bottom.
4. Fry the chicken breasts, turning so that they brown on both sides, about 15 minutes.
5. When the chicken is well browned, remove from the pan and set aside.
6. Dice the carrots and onion or place in a food processor to dice.
7. Put the vegetables in the same frying pan and sauté until the onion is browned.
8. Add the orange and lemon juices and the white wine.
9. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
10. Pour the sauce into a food processor or blender and puree. If you prefer a “chunky” sauce, you do not have to puree, so you would skip this step.
11. Return the sauce to the frying pan.
12. Add salt and pepper to taste. 
13. Return the chicken to the frying pan filled with sauce.
14. Cover and simmer for 20 to 30 minutes or until the chicken breasts reach an internal temperature of 165 F.
15. Place chicken on separate dinner plates and spoon the sauce over each piece. Garnish with orange slices.