Orange Chicken

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

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

Deborah Eckroat, Pittsburgh, Pennsylvania,

September 2006