- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon butter
- 1 tablespoon canola oil
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 cup thawed orange juice concentrate, undiluted
- 1/2 cup water
- 2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
- 2 tablespoons water (optional)
- 2 cups hot cooked brown rice
- 1/3 cup chopped fresh cilantro
- Cilantro sprigs (optional)
- calories 419
- caloriesfromfat 20 %
- fat 9.5 g
- satfat 2.8 g
- monofat 3.7 g
- polyfat 2 g
- protein 43 g
- carbohydrate 38 g
- fiber 2.4 g
- cholesterol 106 mg
- iron 2 mg
- sodium 239 mg
- calcium 45 mg
How to Make It
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.
Melt butter and oil in a large nonstick skillet over low heat.
Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.
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.
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.)
Combine rice and chopped cilantro. Serve with chicken. Garnish with cilantro sprigs, if desired.