2 – 4 oz chicken breasts (slightly flattened)
2 Tablespoons Clarified Butter
3 Tablespoons Balsamic vinegar
1 orange (rind removed, segmented and seeded)
3 Tablespoons Orange Marmalade
1/4 cup Chicken Stock
1/8 cup White Wine
Flour for dredging
Salt and Pepper to taste
Rinse and dry chicken breast. Heat butter in heavy saute pan (you want the butter to be very hot but not browning). Lightly dredge chicken breasts with flour and place in saute pan when butter is ready. Lightly brown both sides of chicken (about 2 minutes each side depending on thickness of breasts) until just cooked through. Remove chicken from pan to rest and add orange segments to pan. Add wine to deglaze pan then add marmalade, vinegar, and chicken stock. Reduce liquid by half then return chicken to pan to glaze prior to serving.
*To create drizzle on plate as shown in photo, you can simmer balsamic vinegar in a saucepan until you have reduced it down to a syrup consistency.