Chicken Bigarade - cooking recipe

Ingredients

3 teaspoons olive oil
4 boneless skinless chicken breast halves
2 tablespoons flour
1 red bell pepper, diced
2 tablespoons sugar
1/4 cup red wine vinegar
1 tablespoon orange zest, thinly slivered
1/2 cup orange juice
1/2 teaspoon salt
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 teaspoon cornstarch, blended with
1 teaspoon water
2 navel oranges

Preparation

In a large skillet, heat 2 teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Saute the chicken for 2 minutes per side until golden. Transfer to a plate.
Add the bell pepper and the remaining 1 teaspoon of olive oil and saute for 3 minutes or until crisp tender. Add to the plated chicken.
Add the sugar to the pan and cook for 3 minutes until caramelized. Add the vinegar and cook for 30 seconds.
Add the orange zest, juice, broth, rosemary and pepper and bring to a boil.
Return the chicken and bell pepper to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked through. Stir in the cornstarch mixture and boil for 1 minute, stirring, until lightly thickened.
Meanwhile with a small paring knife, peel the oranges. Separate the orange sections from the membranes and stir the segments into the pan. Serve the chicken with the sauce and oranges.