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Orange Chicken – Serves 4

This is a simple dish with great flavor.

4 Skinless, Boneless Chicken Breasts

2 Teaspoons Olive Oil

2 Teaspoons Butter

¼ Teaspoon Sea Salt

½ c. White Wine or substitute Chicken Stock

¼ Teaspoon Black Pepper

½ c. Fresh squeezed Orange Juice from about 2 Oranges

1/3 c. Coconut Flour, or Almond Flour

Place each chicken breast half between pieces of waxed or parchment paper. Pound each piece into ½ inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour. Heat oil and butter in a large skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken, slice thinly, and keep warm. Add wine(or chicken stock as substitute) and orange juice to pan; cook until reduced and alcohol is burned off to ½ cup (about 4 minutes). Serve sauce over chicken.

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