Garlic and orange juice help to flavor this simple, light chicken. Serve this easy skillet chicken dish with rice and a salad for an easy everyday meal.
- 3 boneless chicken breast halves, without skin (6 to 8 ounces each)
- kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 green onions, thinly sliced
- 6 medium to large cloves garlic, crushed and minced
- 1/4 cup chicken broth, low sodium
- 1/3 cup orange juice (frozen orange juice concentrate will make add more flavor and color to the sauce).
- 2 teaspoons brown sugar, optional
- dash hot sauce, such as Tabasco
- 2 tablespoons fresh minced parsley or cilantro
- Slice a chicken breast in half horizontally to make two cutlets. Pound between two sheets of plastic wrap to thin evenly. Repeat with the remaining two chicken breasts.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet or saute pan over medium-high heat. Add the chicken and brown for about 2 to 3 minutes on each side.
- Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for about 2 to 3 minutes longer.
- In a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
- Cover the pan and cook for about 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
- Arrange the chicken on plates and top with some of the pan juices. Sprinkle with fresh minced parsley or cilantro.
- Serve the chicken with rice or potatoes and a side vegetable or salad. Steamed broccoli or green beans are excellent choices or serve the chicken with a Caesar salad or a tossed green salad.
When a recipe calls for flattening a chicken breast half and yours are large (in the 6 to 8-ounce size), consider first slicing them horizontally to form two cutlets. Flatten the thinner cutlets just enough to make them even in thickness. One full serving of chicken breast is about 3 1/2 to 4 ounces.
Boneless chicken breasts cook very quickly, and because of their low-fat content, they become quite dry when overcooked. Depending on the thickness of the chicken breasts, the cooking time can vary greatly. An instant-read thermometer is the best way to be sure of doneness. According to foodsafety.gov, the chicken must be cooked to a minimum temperature of 165 F.