4 De-boned Chicken Thighs, cut into bite-sized pieces
2 teaspoon Peanut Oil
1 tablespoon Butter
1/4 teaspoon Dried Rosemary
1/4 teaspoon Dried Thyme
Juice of 1 Lemon or 2 Limes
Juice and Grated Rind of 2 Oranges
120g additional Butter (About 1 stick plus 1-2 Tablespoons)
Serves 4
Heat peanut oil and single tablespoon of butter skillet over medium heat.
When sizzling, sauté the chicken with the rosemary and thyme until golden brown in color, about 10 minutes, making sure to turn while sautéing.
Add the lime or lemon juice along with the grated rind and juice from one of the oranges. Continue cooking, turning occasionally until cooked through, then remove the chicken pieces from pan and keep warm.
Deglaze with remaining juice from 1 orange, making sure to scrape pan juices and cooking flavors together.
Cut remaining butter portion into small pieces and gradually add them, a few pieces at a time, to the orange sauce.
When the sauce has thickened and has a fairly shiny glaze, remove from heat and pour over the chicken pieces that have been kept warm. Fantastic when served with steamed green beans or lightly stir-fried mixed vegetables with a rice pilaf.
NOTE:
Having trouble thickening your orange sauce? Just add a bit of cornstarch with a teaspoon of water to form a liquid and add it to the sauce; continue to simmer until attaining your desired consistency.