Chicken Sauté Orangerie

Chicken Sauté Orangerie

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  • 2 chicken breasts - halved, boned and skinned
  • 1/2 cup whole wheat pastry flour
  • 2 to 3 cloves garlic, minced
  • 2 teaspoons butter
  • 2 teaspoons safflower oil
  • 2 oranges - zested, peeled and sliced
  • 1 cup orange juice
  • 1 tablespoon chopped fresh parsely
  • 1/4 cup dry white wine
  • 2 tablespoons balsamic or other wine vinegar


Pound chicken breasts between sheets of waxed paper or plastic wrap to 1/4-inch-thickness. Combine flour and garlic. Dredge chicken in flour mixture to coat.

In a large skillet, heat butter and oil. Sauté chicken until tender and browned on both sides. Remove chicken to a serving plate. Garnish with orange slices.

Add orange zest, orange juice, parsley and wine to the pan. Bring to a simmer. Add vinegar to the skillet. Reduce sauce on high heat if a thicker sauce is desired. Pour sauce over chicken.

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