Servings: 4
This is a quick, simple dish with great flavor.
4 Skinless, Boneless Chicken Breasts or Chicken Thighs
2 Teaspoons Olive Oil
2 Teaspoons Butter
1⁄4 Teaspoon Salt
1⁄2 Cup White Wine
1⁄4 Teaspoon Freshly Ground Black Pepper
1⁄2 Cup Fresh Orange Juice (about 2 Oranges)
1⁄3 Cups Whole Wheat Flour or Coconut Flour
Place chchicken breast half between pieces of waxed or parchment paper. Pound each piec einto 1⁄2 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. Addchickentopan; cook 4 minutesoneachsideoruntildone. Remove chicken, slice thinly, and keep warm. Add wine and orange juice to pan; cook until reduced and alcohol is burned off to 1/2 cup (about 4 minutes). Serve sauce over chicken.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner
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