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Cut whole breast in half, and then
from side to side, yielding 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.
