Orange Chicken

By Judy1

"I love the simple flavor of this dish that my dad created. Sugar snap peas make a great side dish." -Deborah Eckroat, Pittsburgh

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

Step 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.

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.