Chicken with Sherry Ala Orange Sauce
Elevate your weeknight dinner with this irresistible Chicken with Sherry Ala Orange Sauce, a luxurious yet simple dish that's bursting with vibrant citrus flavor and a touch of elegance. Juicy, golden-brown chicken breasts are paired with a velvety sauce made from sherry cooking wine, fresh orange juice, and a hint of zest for brightness. Perfectly balanced with savory chicken broth and thickened to perfection, the sauce clings lovingly to each piece of chicken, creating a restaurant-worthy meal in under 40 minutes. Serve this dish with a garnish of fresh thyme for a sophisticated finish, and pair it with rice or roasted vegetables to soak up every last drop of the luscious sauce. Whether for a special occasion or a quick weeknight boost, this recipe is a winning combination of flavor and ease that will delight your family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Sherry cooking wine
- 0.75 cup Fresh orange juice
- 0.5 cup Chicken broth
- 1 teaspoon Orange zest
- 2 sprigs Fresh thyme (optional for garnish)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Season the chicken breasts with salt and pepper.
Dredge the chicken in the flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sherry cooking wine and deglaze the pan by scraping up any browned bits with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
Add the fresh orange juice, chicken broth, and orange zest to the skillet. Stir to combine and bring to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the sauce and simmer for another 2-3 minutes until thickened.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken heat through for 2-3 minutes.
Remove from heat and serve the chicken with the orange sauce drizzled on top. Garnish with fresh thyme sprigs if desired.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.6 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
