4 Chicken Breast-boneless, skinless, pounded to ¼” thickness
½ Cup All Purpose Flour-seasoned to taste with salt and black pepper
2 Tbsp. Olive Oil
2 Tbsp. Shallots-minced finely
¼ Cup White Wine
¾ Cup Blood Orange Juice
4 Tbsp. Butter-cut into cubes
2 Tbsp. Fresh Basil-cut into chiffonade
Salt, black pepper and sugar to taste
Heat a sauté pan on medium high heat. Dredge the chicken breasts in the flour, shaking off the excess. Place the oil in the pan and add the chicken. Do not crowd pan, cook in two batches if necessary. Brown each side for about 2 minutes or until light golden. Remove from pan.
In the same pan over medium heat, add the shallots. Cook for about 30 seconds or until softened. Add the white wine, bring to a boil and cook 30 seconds after. Add the blood orange juice, bring to a boil and reduce until about half of the original amount of liquid remains. Turn the heat down to low and add the butter and whisk in to emulsify.Add the basil. Season sauce to taste with salt, sugar and black pepper. Return chicken to the pan and gently coat with the sauce, finishing it’s cooking if necessary. The internal doneness of the chicken should be 165° F. Serve with your favorite accompaniments of the season and enjoy!