- 2 tablespoons butter
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 large sweet red peppers, cored, seeded and cut into strips
- 3 to 4 garlic cloves, chopped
- ½ cup orange juice
- 1/3 cup chicken broth
- ½ teaspoon saffron threads
- 1 cup crushed tomatoes
1/3 cup fresh parsley, chopped
Heat a wide skillet with the butter over high heat. Sprinkle salt and pepper on the chicken breasts and transfer them to the pan and cook over medium heat until lightly golden brown, about 4 minutes. Turn the pieces, reduce the heat and cook on the other side for another 4 minutes or till almost done- do not overcook. Transfer the chicken to a platter and keep aside.
Add the olive oil to the same skillet and cook the onion, peppers and garlic over medium heat, about 3 minutes. Take out of the pan and keep aside. Deglaze the pan with the orange juice and chicken broth and scrape the bottom with a wooden spatula. Add the saffron and crushed tomatoes. Bring to a boil and simmer for 10 minutes. Add the pepper and onion mixture back to the pan and cook for a minute. Add the chicken back to the pan and simmer for another 2 to 3 minutes to finish cooking the chicken. Check for seasonings and garnish with parsley.
Modified from New York Times