Ingredients:
1 1/2 teaspoons olive oil
1/4 cup finely chopped scallions
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh mint leaves
1/2 teaspoon fennel seeds, ground in a spicemill or mortar and pestle
1/2 teaspoon ground ginger
2/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1/4 cup dry sherry
1 -2 teaspoon sugar
4 boneless skinless chicken breasts ( 1 pound)
1 tablespoon finely grated orange zest
1 teaspoon finely grated lemon zest
white pepper
salt
2 sprigs fresh rosemary
1/2 cup dry white wine
Directions:
Preheat oven to 350 degrees.
In a small saucepan, heat oil over medium heat. Add scallions, shallots and half of the mint. Saute for 2 or 3 minutes until the shallots and scallions are softened, not browned.
Stir the fennel, ginger into the sauce pan. Pour in the orange juice, lemon juice and sherry and 1 teaspoon sugar. Bring to a boil, lower heat to a soft simmer and cook uncovered until the sauce is reduced in half — about 10 minutes.
Place the chicken breasts on a cutting board and butterfly each breast cutting horizontally without separating the pieces. Open each breast and massage in a quarter of the the lemon and orange zests. Season with salt and white pepper to taste. Close the chicken breasts and place between sheets of waxed paper. Pound with a mallet so that the breasts are of an even thickness.
Place rosemary sprigs at the bottom of a 2 quart baking dish. Top with the 4 chicken breasts (still closed). Pour wine and cirtus sauce over the chicken and bake for 30 minutes, testing that the chicken is no longer pink.
Transfer the chicken to serving platter and keep covered so that it will stay warm.
Pour sauce back into a small saucepan and bring to a boil. Cook for 3 to 5 minutes until reduced by half. Taste and adjust seasonings adding more salt, pepper or sugar as desired.
Spoon sauce over chicken and sprinkle remaining tablespoon of mint over chicken.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.