Chicken with Taj Mahal Sauce

Pat chicken breasts dry with paper towels and season both sides with salt and pepper to taste.

Heat a large skillet over medium-high heat and add the chicken breasts in a single layer, cooking for 4-5 minutes per side until golden brown. Transfer to a plate.

In a bowl, whisk together orange juice, brown sugar, sugar, curry powder, and sherry until the sugars are fully dissolved.

Pour the sauce into the same skillet over medium heat, stirring to combine with any browned bits on the bottom.

Return the chicken breasts to the skillet, nestling them into the sauce and ensuring they are partially submerged.

Cover the skillet and simmer for 20-25 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F and the sauce has thickened slightly.

Transfer chicken breasts to a serving platter and spoon the warm sauce over the top. Serve immediately.