- 2 tablespoons (1/4 stick) butter
- 4 boneless chicken breast halves
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
- 1/3 cup frozen orange juice concentrate, thawed
- 1/3 cup canned chicken broth
- 2 tablespoons brandy
- Orange slices (optional)
- Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.