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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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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