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Pan-Roasted Chicken Breasts With Orange-Brandy Sauce

1 fave
Nutrition per serving    (USDA % daily values)
CAL
201
FAT
36%
CHOL
18%
SOD
6%

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Ingredients for 6 servings

Freshly ground black pepper

1/2 cup lower-salt chicken broth

Kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

1 cup fresh navel or Valencia orange juice

1 navel or Valencia orange, cut into segments, segments cut into thirds

2 cups fresh navel or Valencia orange juice

1 medium shallot, minced

3 Tbs. unsalted butter

1 Tbs. chopped fresh flat-leaf parsley

6 6- to 7-oz. boneless, skin-on chicken breast halves

2 Tbs. finely grated orange zest

2 Tbs. brandy

Kosher salt

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