4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp black pepper
1/3 cup white all purpose flour (about 1 1/2 ounces)
2 tsp olive oil
2 tsp unsalted butter
1/2 cup white wine
1/2 cup orange juice (about 2 oranges)
Arrange chicken between 2 layers of plastic wrap.
Using a meat mallet or rolling pin, pound to 1/2 inch thickness.
Season both sides of chicken with salt and pepper and coat with flour.
Combine oil and butter in a frying pan and heat over medium heat.
Lay chicken in pan and cook 4 minutes per side.
Take chicken out of pan and slice into thin pieces.
Pour wine and orange juice into same pan and cook about 4 minutes or until sauce reduces and becomes thick.
Spoon over top of chicken.
- Total Carbohydrate
- 11.8 g
- Dietary Fiber
- 0.4 g
- 3.2 g
- Total Fat
- 5.7 g
- Saturated Fat
- 1.9 g
- Unsaturated Fat
- 3.8 g
- 382.8 mg
- 27.7 g
- 252.3 mg