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My Favorite Chicken Dish

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  Boneless skinless chicken breasts 4
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter 1 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Orange juice/Mixture of juice and part dry white wine 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Dried italian herbs/Basil 1⁄2 Teaspoon
  Granulated sugar 1⁄4 Teaspoon
  Chopped parsley/Chives 1 Tablespoon

1. On a cutting board using a sharp knife, cut each breast lengthwise into 2 thin pieces. Place flour in a shallow bowl; season with salt and pepper. Coat chicken in flour mixture, shaking off excess.
2. Heat a large nonstick skillet over medium-high heat. Add butter; when foamy, add chicken pieces. Cook 2 minutes per side or until lightly browned. Transfer to a plate.
3. Reduce heat to medium; add stock, orange juice, garlic, Italian herbs and sugar to skillet. Bring to a boil; cook for 1 minute or until slightly reduced. Season sauce with salt and pepper to taste. Return chicken to skillet; reduce heat, cover and simmer for 5 minutes or until no longer pink inside and sauce is slightly thickened.

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