Roasted Chicken Breast with Oregano-Orange Sauce
We served this dish at our April Katie’s Krops Dinner to rave reviews! Our Head Chef Mr. McNeill created a delcious dish & we are happy to share the recipe.
4 split chicken breast (bone in)
1 cup extra virgin olive oil
1 cup orange juice
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped rosemary
2 Tablespoons Butter
2 Tablespoons all purpose flour
2 cups of orange juice
1 Tablesppon of fresh chopped Oregano
Salt/pepper to taste
Marinate chicken breasts over night.
Brown the chicken breasts in a hot skillet, and then place uncovered in a 350 degree oven. Roast for 30 – 45 min, or until juices from the chicken run clear. You can also cut the largest breast at its thickest part to check for doneness.
For the gravy, melt butter in a sauce pan. Add flour and mix with a wire whisk. Cook the flour/butter briefly (don’t brown the flour). Whisk in orange juice and bring to a boil. Lower heat and simmer the sauce until it reaches your desired thickness. Season to taste w/ salt & pepper, and then add oregano.
You can serve the chicken breasts with the sauce ladled over them, or remove the meat from the bone & toss with the sauce. Enjoy!