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Coriander-Orange Chicken

chicken - breast

4 boneless skinless chicken breasts
1 1/2 teaspoons ground coriander
pinch cinnamon
salt and pepper
2 tablespoons butter
1 onion; chopped
1 clove garlic; minced
1 teaspoon coarsely grated orange rind
1/2 cup orange juice
1/2 cup dry white vermouth or chicken stock
1 each orange

If desired, place chicken breasts between plastic wrap; pound until evenly flattened to about 1/4- thickness. Blend coriander, cinnamon and salt and pepper to taste; rub into chicken. In large skillet, melt butter over medium-high heat; brown chicken well on both sides, 4 to 6 minutes or until no longer pink inside. Remove and keep warm. Reduce heat to low; cook onion and garlic, covered, for about 4 minutes or until softened. Add orange rind, juice and vermouth; bring to boil and boil hard for about 4 minutes or until syrupy. Return chicken and any juices to pan, turning to coat well with sauce. Cook until heated through; season with salt and pepper to taste. Halve orange lengthwise; slice crosswise and fan around chicken.

Contributor: Canadian Living - March, 1991

Yield: 4 servings

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