Oranges and Chicken, PerfectAurora Catering's

Fort Jackson Chicken
Yield - 12 Dinner Servings

Ingredients
12 MEDIUM CHICKEN BREAST (Boneless, skinless, about 6 - 7 ounces each)

Marinade
12 OZ FROZEN ORANGE JUICE CONCENTRATE
1 CUP CHARDONNAY
2 TBSP FRESH GARLIC (Minced)
1/2 TSP WHITE PEPPER
2 TSP CINNAMON
1/2 TSP NUTMEG

1/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 LB BUTTER (Room temperature)
3 LARGE NAVEL ORANGES (Sliced into 3/8 inch thick rings)

Method
Place the chicken in the marinade and refrigerate for 1 - 2 hours.

In a large cast iron skillet or Dutch oven and over high heat add the olive oil and sear fry the chicken breast about 3 -5 minutes on each side. (The breast should be lightly browned on the outside yet raw on the inside.) Lower heat, add the marinade and simmer for 20 - 25 minutes. The chicken breasts should be tender and juicy and a glossy sauce will form. Remove the breast and arrange them on a bed of saffron rice. Whisk in the butter into the sauce, place a tablespoon on top of each breast and serve the remaining in a gravy boat.

Plate Presentation
Top each breast with an orange ring. Garnish with sprinkles of Spanish paprika and the orange sauce.

Chef's Notes:
Each November the Orange Festival is held in the center of Fort Jackson just as the navel oranges are ripe for the picking!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.