Skillet Chicken with Orange-Rosemary Sauce

1. 1

   Place chicken-breast halves between 2 sheets of plastic wrap.

2. 2

   With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

3. 3

   In nonstick 12-inch skillet, heat oil over medium-high heat until hot.

4. 4

   Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.

5. 5

   Transfer breasts to platter; cover with foil to keep warm.

6. 6

   While chicken is cooking, trim and thinly slice leeks, then rinse thoroughly in bowl, changing water several times; drain well.

7. 7

   To skillet, add leeks; cover and cook over medium-low heat 2 to 3 minutes or until softened, stirring occasionally.

8. 8

   Meanwhile, from 1 orange grate 1 tsp.

9. 9

   peel and squeeze 1/2 c. juice.

10. 10

    Halve and thinly slice a second orange.

11. 11

    Set peel and slices aside.

12. 12

    To leeks in skillet, add orange juice, chicken broth, rosemary, and any juices from chicken on platter.

13. 13

    Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally.

14. 14

    Remove skillet from heat.

15. 15

    Stir in reserved orange slices and peel and 1/4 tsp.

16. 16

    salt.

* Per serving · 4 servings · Values may vary.