Day 10 - Chicken w/ Citrus Herb Cream Sauce

Yum! This recipe was actually better the next day once the herbs & spinach had a chance to meld together more. I would actually consider making this ahead and serving it the next day as it was a lot better in my opinion.

Chicken w/ Citrus Herb Cream Sauce - a perfect dish for spring/summer!!

4 chicken breasts (skin on if enjoyed)
1 tbsp olive oil
Salt & pepper
1/4 cup fresh-squeezed orange juice (about 1 LARGE orange hand squeezed)
1/2 tsp grated orange zest
1/4 cup extra-dry vermouth

1/2 cup half & half

Herb mixture:
1 tbsp chopped garlic
2 cups finely chopped baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tbsp fresh tarragon
1 tsp grated orange zest
2 tbsp fresh squeezed orange juice (about half an orange, hand-squeezed)
1 tbsp dijon mustard

Preheat oven to 425. In medium-large skillet, put 1 tbsp of olive oil and heat over medium-high heat. Season chicken with salt and pepper and place in heated skillet, skin-side down. Get a nice golden brown sear on the skin (about 2 minutes), then turn chicken, and place skillet in oven. Let cook for 15-20 min or until juices run clear.

Stir herb mixture ingredients together and set aside.

In skillet, place again over medium-high heat. Add orange juice, vermouth, and orange zest. Reduce until slightly thickened, about 1 minute. Add half and half slowly and bring to a boil. Stir in herb mixture. Reduce until slightly thickened.

Yum!