Lee Harrelson
Yield
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Fresh-squeezed orange juice brings tangy sweetness to this chicken recipe. Serve sugar snap peas for a complementary side dish.

How to Make It

Step 1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour.

Step 2

Heat oil and butter in a large nonstick skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken; slice thinly, and keep warm. Add wine and juice to pan; cook until reduced to 1/2 cup (about 4 minutes). Serve sauce over chicken.

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