- 4 chicken breast halves (boneless)
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 3/4 cup orange juice
- 1/4 cup Cointreau (or Grand Marnier)
- Optional: 1/2 cup cranberries (dried, chopped)
- Optional: 1/2 cup green onion (thinly sliced)
- Optional Garnish: whole berry cranberry sauce
How to Make It
Place the chicken breast halves between sheets of plastic wrap and pound to an even thickness. If the chicken breast halves are quite large, slice them horizontally to make two thin chicken cutlets, then pound them lightly until they are fairly even in thickness.
Combine flour, salt, and pepper in a large food storage bag. Add chicken pieces and coat well with the seasoned flour.
In a large skillet or saute pan over medium heat, melt the butter with the olive oil.
Add the chicken breasts and cook until lightly browned on both sides.
In a bowl, combine orange juice, liqueur, and the dried cranberries, if using; pour over browned chicken. Cover and simmer over low heat for about 15 to 20 minutes, until the chicken is tender and thoroughly cooked.
Add the sliced green onions, if using; stir and heat through.
Serve the chicken breasts with the orange sauce and a garnish of cranberry sauce, if desired. Hot cooked rice, thin noodles, or pasta are good side dish options. Steamed green beans or broccoli are both excellent choices for vegetables, or serve them with a tossed green salad or Caesar salad.
Food Safety Note: The USDA recommends a minimum internal temperature of 165° F for poultry. To ensure the chicken is cooked through, especially with thicker pieces of chicken, check the temperature with an instant-read food thermometer inserted into the thickest part of a chicken breast. Not only will you be sure the chicken is cooked to a safe temperature, but you might also avoid overcooking.