Ingredients
4 chicken breast skin on
1/2 cup agave. (sugar)
1/2 cup cognac
2 cups fresh Orange juice
2 oranges zest removed and segmented
1-1/2 cups chicken stock
Salt and peper to taste
Preparation
Cook chicken breast until golden brown. Remove to a rack and place in 200 oven
In same pan add agave, cognac and orange juice boil to about 2/3 cup about 10 - 15 minutes. Add chicken stock and zest continue boiling 10 minutes stir in arrowroot to thicken the sauce and simmer lightly for only 1 - 2 minutes. Adjust seasoning Serve: cut breast into medallions surround with orange segments and serve with the sauce
