Fast Chicken With Oranges & Feta

There's lots of citrus in the market now - why not use some of those tasty navel oranges you see in a new way?  This super-fast and creative take on the usually ho-hum boneless, skinless chicken breast takes it from drab to fab in 30 minutes!

Chicken With Oranges & Feta (adapted from the America's Test Kitchen Healthy Family Cookbook)

4 (4 oz.) boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
4 t. canola oil
2 garlic cloves, minced
1/4 t. fennel seed
4 oranges, peeled and cut into 1/2-inch pieces
2 T. water
1/4 c. crumbled feta cheese (about 1 oz.)

4 scallions, green parts only, sliced thin


Heat the oil in a large skillet over medium heat (don't use your cast-iron for this one, 'cause you're going to do the oranges in here too and the acid will react with the iron).  Salt and pepper both sides of the chicken breasts.  When the oil is just smoking, add the chicken and cook until it's well browned on the first side, approximately 6-8 minutes.  Turn the chicken and continue to cook until it's no longer pink in the middle, approximately 6-8 more minutes.  Transfer the chicken to a serving platter and tent loosely with aluminum foil.

Return the skillet to medium heat and add the garlic and fennel seed. Cook until fragrant, about 30 seconds.  Add the oranges and the water and cook, stirring up any browned bits, until the oranges are just softened, 1-2 minutes.  Stir in any accumulated chicken juice and season with salt and pepper to taste.

Pour the relish over the chicken breasts, sprinkle with the feta and scallions, and serve.

Serves 4.