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Orange Chicken

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.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1/2 cup white wine
  • 1/2 cup fresh orange juice (about 2 oranges)

Nutrition Information

  • calories 261
  • caloriesfromfat 22 %
  • fat 6.4 g
  • satfat 2.1 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 40.2 g
  • carbohydrate 8.2 g
  • fiber 0.3 g
  • cholesterol 104 mg
  • iron 1.7 mg
  • sodium 274 mg
  • calcium 26 mg

How to Make It

  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.

    Pounding Chicken
  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.