I’ve said it before, and I’ll say it again. I really miss my local Macaroni Grill. However, since they closed the location near me, I’ve been getting my fix by recreating their dishes at home. Most times it comes out even better!
8 to 10 ounces sliced thin boneless, skinless chicken breast
1/4 ounce diced Andouille or smoked sausage
1/4 ounce diced carrots
1/4 ounce diced red bell pepper
1/4 ounce diced celery
1/4 ounce diced onion
1 clove crushed garlic
1/2 ounce olive oil
2 ounces soy sauce
1 splash white wine
1 cup orange juice
Cut whole breast in half, and then from side to side, resulting in 4 breast shaped slices of chicken. Dip in the soy sauce. In a hot pan, start with olive oil, then add carrots, red bell peppers, and Andouille; saute for 2 minutes. Add celery and onion; saute for 2 minutes. Look for clear onions, and slight burning on edges of vegetables. Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning. Add garlic. De-glaze with white wine; add orange juice and reduce by half. The sauce should have a rich brown color, with a slight hint of orange. Serve with white rice and steamed broccoli.