Citrus Chicken

1. 1

   Put a large skillet over medium-high heat for 2 or 3 minutes.

2. 2

   Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.

3. 3

   Put about .25 cup of flour on a plate.

4. 4

   When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

5. 5

   Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

6. 6

   Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

7. 7

   Transfer the chicken to a plate and cover loosely with foil to keep warm.

8. 8

   Cut a large orange in half and section one-half as you would a grapefruit, removing any seeds; set the other half aside.

9. 9

   With the heat still on medium-high, add juice of the second orange half with the juice of 1 lime and 1 tablespoon of sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

10. 10

    Include the orange sections in the mixture

11. 11

    Turn heat to low, stirring, until slightly thickened.

12. 12

    Return the chicken to the skillet, turn in the sauce and serve.

13. 13

    Garnish: Lime wedges.

No additional tips available.