Serves 2

(via America’s Test Kitchen: The Complete Cooking for Two Cookbook)


2 oranges

¼ cup all-purpose flour

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary

Salt and pepper

1 Tbsp vegetable oil

1 small garlic clove, minced

⅛ tsp fennel seeds

1 Tbsp water

2 Tbsp crumbled feta cheese

2 scallions, sliced thin


If serving with rice, begin cooking now.


Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour.


Heat oil in 10-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to serving platter and tent loosely with aluminum foil.


Add garlic and fennel seeds to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in orange pieces and water, scraping up any browned bits, and cook until oranges are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste. Pour relish over chicken, sprinkle with feta and scallions, and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *

Posted by: ghost21 on Category: America_s Test Kitchen

Tags: , , , , , , , , ,