4 Chicken Breasts
1 Fresh Orange
3/4 cup Chicken Stock
1/2 cup Orange Juice
3 oz. Low-fat Plain Yogurt
1 1/2 to 2 Tbs. Cornstarch
Salt and Freshly Ground Black Pepper to Taste
Instructions:
Lightly season chicken breasts with salt and pepper and set aside.
Peel the orange and slice the washed and dried skin into very fine
julienne strips. Try to
remove as much of the white orange pith as possible, as it possesses a
bitter taste. Place
the julienne strips in very hot water for about 3 to 5 minutes. Drain
and reserve for
garnish. Section the orange and chop, to serve as a side to the chicken
entree.
In a sauce pan over medium-high heat, bring the chicken stock and
orange juice to a boil
and reduce heat a bit while continuing to reduce to about half the
original volume. When
reduced, add the yogurt and simmer for about 10 minutes. Season with
salt and pepper
to taste.
Blend the cornstarch with a tablespoon or two of cold water to form a
liquid and
gradually add to the sauce, making sure to stir constantly as it
thickens.
Meanwhile, grill the chicken breasts over medium heat on the grill.
Pour most of the
finished sauce on a serving plate and place the grilled chicken breast
in the middle of the
sauce. Pour about a tablespoon more of the sauce over the chicken
breast and garnish
with the softened orange peel julienne.
