Sunday, May 01, 2005

Orange Chicken

Orange Chicken (Adapted from CL)

4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 teaspoons olive oil
2 teaspoons butter
1/2 cup white wine
1/2 cup fresh squeezed orange juice

Pound each chicken breast to roughly 1/2" thickness. Season both sides with salt and pepper. Dredge flattened chicken in flour.

In a large skillet, heat oil and butter over medium-high - let the butter turn golden and release a nutty aroma. Add chicken and cook 4 minutes on each side or until done. Remove chicken, slice thinly and keep warm. Stir wine and juice into the skillet and cook until reduced to 1/2 cup. Pour sauce over sliced chicken breasts and serve.

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