4 servings (serving size: 1 chicken breast half, 2 tablespoons sauce, and 1/2 cup rice mixture)

How to Make It

Step 1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.

Step 2

Melt butter and oil in a large nonstick skillet over low heat.

Step 3

Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.

Step 4

Increase heat to medium-high. Heat pan for 2 minutes or until butter starts to brown. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Step 5

Stir in reserved concentrate, 1/2 cup water, and chile. Bring to a boil; cook 2 minutes. (Thin sauce with 2 tablespoons water, if needed.)

Step 6

Combine rice and chopped cilantro. Serve with chicken. Garnish with cilantro sprigs, if desired.

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