My Favorite Chicken Dish
|Boneless skinless chicken breasts||4|
|All purpose flour||2 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.