Blanc de poulet à la sauce à l’orange et au romarin

Ingrédients

• 3 boneless skinless chicken breasts (cut in half horizontally)
• 1 tsp kosher salt
• 1/2 cup flour
• 1/2 tsp black pepper
• 4 tbsp butter
• 1 tbsp garlic (minced)
• 1 tsp orange zest
• 1/4 cup orange juice ((fresh or bottled))
• 1/4 cup white wine (or chicken broth)
• 1/4 cup real maple syrup
• 1 tsp dried rosemary
• 1 tsp cornstarch

Préparation

1. 1

   Sprinkle the chicken evenly with the salt on both sides and allow to sit for at least 5 min while you are doing the next step.

2. 2

   In a small bowl or liquid measuring cup, whisk together the sauce ingredients.

3. 3

   Combine the flour and pepper on a flat dish or plate. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.

4. 4

   In an electric skillet heated to 350° or a large skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.*If all of your chicken does not easily fit in the skillet, see the note below about cooking in batches.

5. 5

   Flip the chicken to the second side and add the garlic. Cook for another 2-3 minutes.

6. 6

   Add the sauce and simmer until the sauce has thickened and coats the chicken, 2-4 minutes more. Turn off the heat as soon as the sauce has thickened to prevent burning or sticking. Flip the chicken around to coat it in sauce, then serve warm.