KD's Chicken with Quick Citrus Pan Gravy
1 pound boneless, skinless chicken breasts, lightly pounded
Coarse-grained salt and cracked black
2 teaspoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/2 cup orange juice
1 teaspoon fresh thyme leaves, or
1/2 teaspoon dried thyme
SEASON CHICKEN ON both sides with salt and pepper. Heat olive oil in a 10-inch nonstick pan over medium high heat. Add chicken and garlic and cook until chicken is golden and tender, turning once, 3 to 4 minutes per side. Do not let the garlic burn; keep moving it around. Transfer chicken to a serving platter. Whatever garlic remains in the pan is fine. Add orange juice and bring to a boil. Add thyme. Reduce heat to a simmer and cook until slightly thickened, about 5 minutes. Taste and adjust seasonings with salt and pepper. Pour sauce over chicken. Serve immediately.
ChefNote: Chicken with Quick Citrus Pan Gravy – One day ahead: pound chicken, slice garlic, pick fresh thyme leaves, buy and use fresh squeezed orange juice – not pasteurized. For the purpose of samples - on the day of the event chicken can be browned off and held in the oven. Sauce should be made in pans chicken is browned in, poured off and stored separately from the chicken so it doesn’t dry up while chicken is held in oven. Prepared by Chef Kathleen Daelmans , Holly Valenti, and Vanessa Parker with ChefandtheFatman at Rich's/Macy's on 02/12/2005. Mike Stock substituting for Chef Fred G.