Fort Jackson Chicken
Yield - 12 Dinner Servings
12 MEDIUM CHICKEN BREAST (Boneless, skinless, about 6 - 7 ounces each)
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)
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.
Top each breast with an orange ring. Garnish with sprinkles of Spanish paprika and the orange sauce.
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.