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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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