How to make it

  • Preheat oven to 425ºF
  • In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil.
  • Reserve 1 tbsp oil to fry chicken.
  • Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket three quarters of the way across chicken breast.
  • Lay breast flat open and spread with about 2 tbsps spinach mixture.
  • Fold breast back together.
  • Season breasts with salt and pepper.
  • Reserve any leftover spinach mixture.
  • Set ovenproof skillet on medium-high heat and add remaining oil.
  • Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
  • Flip breasts over and place skillet in oven
  • . Bake for 15 to 20 minutes or until juices run clear.
  • Remove chicken from skillet. Skim any fat and add orange juice, orange zest and vermouth.
  • Bring to boil scraping up any sticky bits on the base of pan.
  • Reduce until syrupy, about 1 minute.
  • Add cream and bring to boil.
  • Stir in reserved spinach mixture.
  • Reduce until slightly thickened.
  • Season to taste.
  • Serve chicken over vegetable confit and drizzle with sauce.
  • Garnish with herb fritters (recipe follows)
  • Vegetable Confit
  • Morel mushrooms must be well rinsed because they retain grit.
  • Put them in a strainer, run cool water over them and shake the strainer as you rinse.
  • Pat dry with paper towels and use immediately.
  • If morels are unavailable use oyster mushrooms.
  • Substitute peas for favas if desired.
  • Heat butter in skillet over medium heat.
  • Add potatoes and sauté for 1 minute.
  • Add garlic, cover and cook 5 minutes or until potatoes are tender.
  • Add morel mushrooms and asparagus tips and sauté for 2 minutes or until asparagus is tender crisp.
  • Add fava beans.
  • Cook 1 minute longer or until favas are heated through.
  • Season with salt and pepper
  • Divide confit into 4 portions on 4 plates.
  • Serve chicken breasts on top of confit.
  • Sprinkle with chervil.
  • To prepare fava beans, shell the beans from their pods.
  • Bring a pot of water to the boil.
  • Add beans and return to boil.
  • Drain and refresh with cold water.
  • Slip blanched beans from tough outer skins.
  • Herb Fritters
  • In a small bowl, mix flour and sparkling water.
  • Season with salt and pepper.
  • Dip mint into batter, shaking off excess.
  • Heat oil until a cube of bread fried in the oil turns brown in 15 seconds.
  • Fry mint leaves in hot oil for 15 seconds, gently turn over and fry another 15 seconds until lightly golden.
  • Drain on paper towels.
  • These fritters may be made several hours ahead and reheated on a baking sheet in a 350ºF oven for 3 minutes.

Reviews & Comments 5

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  • conner909 6 years ago
    Good recipe and one I'll save for company! It's all inclusive! Thanks!
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    " It was excellent "
    elgab89 ate it and said...
    What a great recipe. Saved!
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    " It was excellent "
    momo_55grandma ate it and said...
    great chicken recipe chef thanks
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    " It was excellent "
    txbackyardcook ate it and said...
    This sounds wonderful!
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    " It was excellent "
    gourmetana ate it and said...
    I think I'll use this recipe next time I have friends over for dinner! Sounds really Yummy!
    Was this review helpful? Yes Flag

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