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Chicken Cream

By: Michael Driggins

"This recipe was made as a special entree for the Santa Barbara Polo and Racquet Club. The recipe is in general terms, so if you have cooked before, it's a snap! This dish is sweet, and should be served with a spicy, or full flavored rice side dish."

Rate/Review | Read Reviews (2)

What to Drink?
	Chardonnay

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 skinless, boneless chicken breast halves
3 tablespoons vegetable oil
1/3 cup white wine
1/2 cup all-purpose flour for coating
1 teaspoon salt
1 teaspoon ground black pepper
1 quart fresh orange juice
4 cups heavy cream

Directions

Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.
In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.
Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.