 | | Directions |
- Bring orange juice, shallot, vinegar and sugar to a boil. Stir to dissolve the rugar, reduce heat and simmer for approximately 15 minutes or until the sauce reduces to 1/3 cup. The sauce will get nice and thick.
- Remove the sauce from the heat, whisk in 2 tablespoons of butter, put back on the heat and whisk in the remaining 4 tablespoons of butter one tablespoon at a time.
- Stir in orange marmalade and season with salt, pepper and nutmeg. Keep warm on low heat.
- Meanwhile, season chicken breasts with salt and pepper.
- Heat grill to medium and grill the breasts until nicely browned on the outside and no longer pink in the center, approximately 7 minutes per side.
- Transfer to a serving platter, top with orange sauce and serve with your favorite side dish.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: small saucepan, grill
Servings: 4
|  | | Ingredients | | - | | 1 cup orange juice |
| - | | 1 shallot - minced |
| - | | 5 teaspoons white wine vinegar |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon orange marmalade |
| - | | 1/2 teaspoon salt and pepper |
| - | | 1/4 teaspoon nutmeg |
| - | | 6 tablespoons unsalted butter - divided |
| - | | 4 chicken breasts - boneless, skinless |
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