Rosemary Citrus Chicken

One of the great things about living in southwestern-ish Virginia is that we have access to the Roanoke Times, one of the last great independent small-city papers. The food editor for the Times is a former student of mine, if by student we mean someone who was at the college when I was a teacher there, who knew me by name and vice-versa, and who was gracious enough to laugh at my stupid jokes. Anyhow, at the back of the Extra section of the Sunday Roanoke Times there's always a weekly meal planner, coaching people how to get through the week without killing themselves or eating Stouffer's for three nights. I'm not sure if Lindsey is in charge of that section or not, but every week there's something great in it. That's where this recipe comes from.

One note: I've lowered the cooking times here slightly, because I tend to use local organic chicken which means the breast pieces are smaller. Seriously, if you haven't yet switched to local meats, you really should. I say this not because I'm a food Nazi (my affinity for Nacho Cheese Doritos automatically excludes me from that club), but because, damn man, it just tastes better. That and, frankly, it kind of scares me when I go to the grocery store and pick up a package of Tyson chicken breasts where the breasts are the size of dinner plates; that's just not normal and whatever they do to make the breasts that big very likely is somehow related to what it is the causes people to die fat and young in this country.

I'm just saying . . .

Anyhow, if you live in Lexington, Virginia, you need to go to Donald's Meats immediately. Fresh chicken arrives every Friday, and you can buy frozen breasts all week long. And guess what? It's cheaper than at the grocery store. To get there, just go down the road behind Taco Bell and drive a quarter mile until you see the sign on the right (how's that for small town Virginia directions?).

If you don't live in Lexington, find a local meat cutter and see if you can't get some real food from somewhere nearby. You won't regret it. Seriously, it's all about the taste.

Regardless, enjoy this recipe. It's easy and will please everyone.

Rosemary Citrus Chicken

4 boneless skinless chicken breasts (more, if they're local and not filled with hormones)

Salt and pepper to taste

2 tsp canola oil, divided

1/4 cup shallots, finely chopped

1 clove garlic, minced

3/4 cup orange juice

1/2 cup chicken broth

1 tsp butter

1 tsp fresh chopped rosemary

1/2 tsp white wine vinegar

1. Season the chicken on both sides with salt and pepper
2. Heat 1 tsp oil in large skillet on medium-high
3. Add chicken breasts and cook 2.5 minutes on each side; remove and set aside, covering with foil to keep warm
4. Add 1 tsp oil to skillet; add shallots and garlic and cook for one minute
5. Add juice and broth, bringing to simmer
6. Return chicken breasts to pan, reducing heat to low. Simmer until chicken is cooked through, about 3-4 minutes, longer, if breasts are large
7. Transfer chicken to a fresh, clean plate, leaving juices in the pan
8. Stir butter into pan, along with rosemary and vinegar; season with salt and pepper
9. Once the butter has melted, spoon sauce over the chicken and serve

Note: this goes well with the Sweet and Tart salad: http://nochickenpatties.blogspot.com/2011/11/sweet-tart-salad.html

Family Ratings:

Will, who will pick every single one of the tiny bits of shallot off the food: 10

Jamie, who loves chicken: 10

Lucy, who prefers her chicken with a head on it: 10

Ellen: 10

Paul: 10