Ingredients

 

- 2 tablespoons olive oil

 

- 2 tablespoons butter

 

- 4 boneless chicken breasts

 

- 1/4 cup flour

 

- 1 Imported navel oranges

 

- 2 limes

 

- 1 tablespoon sugar

 

 

 

 

Recipe created by Lauren lipari

Instructions

 

- In a large skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Stir occasionally until the bitter is melted and combined with the oil.

 

- Wash 4 pieces of chicken breast and set aside.

 

- In a medium bowl, add 1/4 cup of flour.

 

- Place each chicken strip in the flour and evenly coat.

 

- Add the coated chicken breasts to the skillet with the melted butter and olive oil.

 

- Cook the chicken for about 10 minutes, but not cooking it fully through.

 

- Transfer the chicken to a separate plate and cover with a lid to keep it from cooling.

 

- Cut 1 orange in half. Using a juicer or a fork, juice one half of the orange. Set the

other half aside.

 

- Using a fork or juicer, juice one lime and add it to the orange juice.

 

- Add the orange and lime juice mix along with 1 tablespoon of sugar to the same

skillet used to cook the chicken. Cook for about 2 minutes.

 

- Cut the other half of the orange into pieces and add to the skillet and turn the heat

down to low. Cook until the mixture has thickened slightly.

 

- Add the chicken back into the skillet and cook fully through.