Friday, December 28, 2012


4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes.

Remove from skillet to a plate and cover with foil; set aside.

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken.

Yield: 4 servings.

Serving suggestions: Serve with potatoes or rice and steamed broccoli.

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