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Chicken Breasts with Mandarine and Absinthe
Blancs de poulet à la mandarine et absinthe
A Recipe From: Ile de France
The herbal taste of absinthe is a nice counterpoint to the sweetness of the citrus.

Skill Level: Easy
Serves: 4

Heat the oven to 450°F. Zest a mandarin to obtain 1 tsp of zest and juice all six fruits. In a small bowl, mix zest, juice, chicken stock, the honey, and the tarragon. Set aside.
Sprinkle the chicken breasts with salt and pepper. Heat the oil in a large ovenproof frying pan over medium-high heat. When oil is hot, cook the chicken breasts until browned, about 5 minutes. Turn them over and place the pan in the oven. Roast until just cooked through, about 12 minutes. Transfer the chicken to a platter, cover with foil, and keep warm.
Put the skillet over medium heat (handle will be hot: handle it with a potholder or oven mitt), add the shallots and 1/2 tsp of salt; cook for 2 minutes, scraping up browned bits. Add the absinthe and cook for 30 seconds. Add the juice and stock mixture; cook until reduced by half, about 5 minutes. Serve sauce with the chicken, on the platter or on serving plates.

Sylvaine's tips
If absinthe is not available, you can substitute Ouzo or Ricard. Roasted fennel and potatoes with thyme make a nice accompaniment.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken

6 mandarines
1/2 cup chicken stock Available Online
1 Tbs honey, preferably orange blossom Available Online
2 Tbs chopped fresh tarragon
4 boneless, skinless chicken breasts, about 8 oz each
Guérande sea salt Available Online
2 Tbs EVO olive oil Available Online
2 large shallots, peeled and thinly sliced

Wine Pairings

wine Sauvignon Blanc

Items Available For This Recipe

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