Pan Roasted Chicken with Oranges, Rosemary and Almonds
•2 boneless, chicken breast halves
•2 TBSP extra virgin oil
•1 carrot, finely chopped
•1 small white onion, finely chopped
•1/2 cup dry white wine
•1/2 cup low-salt chicken broth
•1 TBSP fresh rosemary, chopped
•2 large navel or blood oranges, peel and pith removed and flesh cut into 1/8-inch-thick slices
•1/4 cup blanched whole almonds, toasted
Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over moderate heat until hot but not smoking, then cook chicken over moderately low heat, skin sides down, until deep golden brown, about 10 minutes. Turn chicken over and cook 6 more minutes.
Transfer chicken with tongs to a plate and pour off all but about 1 tablespoon fat from skillet. Saute carrot and onion in remaining fat over high heat, stirring, 2 minutes and add wine. Boil wine until reduced by about half and add broth. Bring to a boil and return chicken to skillet, skin sides up. Simmer chicken, covered with a lid slightly ajar, 10 minutes and add rosemary and orange slices. Simmer, uncovered, 5 minutes and season with salt and pepper.
Divide chicken between 2 plates and spoon sauce on top. Sprinkle chicken with almonds.