1 1/2 teaspoons extra-virgin olive oil
1/4 cup finely chopped scallions (about 4)
2 tablespoons finely chopped shallots (2 shallots)
2 tablespoons chopped fresh mint, divided
1/2 teaspoon fennel seeds, ground in a mortar and pestle or spice mill
1/2 teaspoon ground ginger
2 teaspoons freshly grated orange zest
2/3 cup orange juice
1 teaspoon freshly grated lemon zest
1/4 cup lemon juice
1/4 cup dry sherry
1-2 teaspoons sugar
4 boneless, skinless chicken breasts (1 pound total), trimmed
salt & freshly ground white or black pepper to taste
2 sprigs fresh rosemary
1/2 cup dry white wine
Preheat oven to 350°F.
Heat oil in a small saucepan over medium heat. Add scallions, shallots and 1 tablespoon mint; sauté until softened, 2 to 3 minutes. Stir in fennel seeds and ginger. Add orange juice, lemon juice, sherry and 1 teaspoon sugar; bring to a boil. Simmer until reduced by half, 5 to 10 minutes; set aside.
Place chicken breasts on a cutting board. Along the thinner, long edge of each breast, make a horizontal slit with sharp knife, cutting nearly through to the opposite side. Open each breast so it forms two flaps hinged at the center and sprinkle with orange and lemon zest. Season with salt and pepper. Pat the breasts closed and place between 2 sheets of plastic wrap. Pound with a mallet or pan to flatten slightly.
Place rosemary sprigs in the bottom of a shallow 2-quart baking dish. Set the chicken on top and season with salt and pepper. Pour wine and the sauce over the chicken.
Bake, uncovered, until the chicken is no longer pink inside, 25 to 30 minutes. Transfer the chicken to a serving platter and keep warm. Discard rosemary.
Pour the sauce into a small pan and bring to a boil. Cook until reduced by half, 3 to 5 minutes. Taste and adjust seasonings, adding more sugar, if desired. Spoon over the chicken. Sprinkle with the remaining 1 tablespoon mint and serve.
Active Time: 35 Minutes
Total Time: 1 Hour
Yield: 4 servings