2 Whole Chicken Breasts (about 12 oz. each) halved and skin removed
1/4 tsp salt
1/3 c all purpose flour
2 Tbsp olive oil
1/3 c finely chopped shallots (about 6) OR: White part of green onion
1/4 c dry white wine
3/4 c fresh orange juice
3 Tbsp balsamic vinegar OR: Red wine vinegar
2 Tbsp finely chopped parsley
Sprinkle chicken with salt. Dredge in flour, shaking off excess. Heat oil in very large non-aluminum skillet over moderate heat. Add chicken; cook until well browned on both sides, about 5 minutes per side. Remove to bowl.
Reduce heat to low. Add shallots to skillet; cook, stirring frequently, until shallots are softened, about 7 minutes. Add wine; cook, scraping up any brown bits from bottom of skillet with wooden spoon, for 2 minutes.
Add orange juice and vinegar. Bring to boiling. Add chicken. Lower heat; cover and simmer 25 minutes or until no longer pink near bone; turn over pieces halfway through. Stir in parsley. Serve hot or at room temperature.
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