[Herself sez: I’m posting this for the Ol’ Curmudgeon]
Yes, this is French in derivation. Yes, there is a reduction sauce involved. Simple and quick – rice takes 30 minutes – 20 cooking and 10 resting. If you start cooking the yard-bird at the same time everything will work out nicely. This is for 2 people – just do the math for more. Don’t faint – there is no butter here (well, not much) – just whipping cream and booze.
|2||Tbs||orange juice or half an orange – juiced and zested|
|2||skinless, boneless chicken breast halves, cut in pieces|
|salt and pepper to taste|
|cooking oil and/or unsalted butter|
|1||small onion, chopped|
|1||garlic clove, mashed and chopped|
|1/2||tsp||ginger or 1-1/2 tsp fresh grated ginger|
|2||Tbs||Triple sec, Grand Marnier, Cointreau|
If you’ve got a fresh orange, then juice and zest and set aside. Otherwise use orange juice (necessary) and dried orange peel (optional).
Cut up the chicken breast into 1” or thereabouts cubes. Sprinkle with salt and pepper to taste. In an iron or other good heavy skillet get the oil and/or butter hot and brown the chicken turning so as to get evenly done and browned. Set the chicken pieces aside.
In the same skillet on low heat cook the onion, garlic and ginger. Stir while cooking over low heat until translucent and soft. About 5 minutes or less. Add the orange flavored booze of choice – and pocketbook – and availability. Triple sec, Grand Marnier, or Cointreau all will work well. Triple sec is probably the most affordable. Anyway cook on a gentle boil while stirring and reduce volume by half.
When the volume is reduced add the cream and orange zest, or sprinkle some dried orange peel into the pan and boil for a minute, stirring the pan pretty often. Add the chicken and stir everything together – then simmer for a couple of minutes until everything is warmed through.
Serve over the bed of choice. Rice is especially good. Pasta is probably O.K. if that is what grabs your taste buds. Anything else that comes to mind is probably O.K., too.