orange balsamic chicken

By klvplanner

Ingredients

• 4 pieces skinless, boneless chicken breast Salt and pepper 2 tablespoons extra-virgin olive oil (EVOO) 2 1/2 cups chicken broth, plus more if needed 11/2 cups milk 1 teaspoon grated peel and the juice

Preparation

Step 1

Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.

In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.

Slice the chicken thinly on an angle. Drizzle the orange-balsamic sauce on top.