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

Deborah Eckroat, Pittsburgh, Pennsylvania
Recipe by Cooking Light September 2006

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Credit: Lee Harrelson

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

261 calories; calories from fat 22%; fat 6.4g; saturated fat 2.1g; mono fat 2.7g; poly fat 0.8g; protein 40.2g; carbohydrates 8.2g; fiber 0.3g; cholesterol 104mg; iron 1.7mg; sodium 274mg; calcium 26mg.
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