Ingredients
2 cups orange juice3 tablespoons minced fresh thyme or 3 teaspoons dried thyme, divided 4 boneless skinless chicken breast halves (6 ounces each) 3 tablespoons butter1/2 teaspoon salt1/4 teaspoon freshly ground pepper1 tablespoon all-purpose flour2/3 cup chicken broth4 green onions, chopped1 tablespoon jarred roasted minced garlic1 teaspoon grated orange zestOrange slices, optionalFresh thyme sprigs, optional
Preparation
Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes.
Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade.
In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan.
Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.
