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Sunset Chicken

  • Category: Main Dish, Poultry
  • Submitted By:
  • Town/State: Sonora, CA
  • Serving Size: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 20 minutes

This is a truly breathtaking dish, both visually stunning and tantalizing to the taste buds, it embraces the best of both worlds, the buttery decadence of French cuisine melded with the delicate flavors of the Far East. The color leaps out at your eye with a rich gold hue that brings to mind the glittering gold leafed roofs of a Southeast Asian temple. The play of flavors found in this dish is delightful, the sharpness of the chardonnay complimenting the sweet orange flavors and brought together with the ginger and tamarind. Served over a bed of steamed white rice, this is a meal to remember

Amount Measure Ingredients
4 boneless skinless Chicken breasts (sliced in half horizontally)
2 cups Chicken broth
1 1/2 cups Orange juice concentrate (the frozen kind)
1 1/2 cup Chardonnay
2 Tbsp Tamarind paste (found in the Latin foods section of any grocery store)
1/2 teaspoon Worcestershire sauce
2 tsp stone ground brown mustard
1/2 tsp Soy sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon curshed fresh ginger
1/8 teaspoon black pepper
1 tbsp Garlic infused oil
1 tbsp Lemon infused oil
2 tbsp butter
Add a Dash Tobasco or other red pepper sauce
    Salt to taste

To prepare:

Place chicken stock, onion powder, tamarind paste, soy sauce, and Worcestershire sauce in a small stock pan and bring to a brisk boil, reduce heat to medium and let simmer until it is reduced down to ½ cup. Meanwhile, season the sliced chicken breasts with the garlic salt, pepper and salt and briefly let rest. Place the chicken breasts in a very hot pan with the lemon and garlic infused oils (I use garlic infused sunflower seed oil for cooking purposes) sear the chicken breasts approximately 3-5 minutes per side or until an even golden brown on each side. Reduce heat to medium high, remove the chicken from the skillet and deglaze the pan with the chardonnay. Swirling the pan (rather than stirring) will produce better results. Add in the orange juice and continue to swirl the pan making sure the sauce doesn’t “break” (the oil will separate from the liquid). Strain the reduced chicken stock into the pan and then add the seared chicken back into the pan. Stir in the crushed ginger and Tabasco sauce and let simmer 10 minutes or so always swirling the pan rather than stirring to coat the chicken breasts. Reduce the heat to low and swirl in the butter. Serve over steamed rice or polenta.