Ingredients:

8 thin-sliced chicken cutlets

2 large oranges (preferably organic)

Flour as needed for coating meat

5 TBSP olive oil

3 Oz white wine

Garlic powder, salt and pepper to taste

Directions:

Coat cutlets with flour on all sides.

Set aside.

Remove zest from one orange and set aside.

Cut and juice both oranges.

Remove any seeds, if needed.

Pour oil in a large sauté pan and place over medium-hot flame.

When oil is warm, add each cutlet side-by-side carefully in pan.

Season with garlic powder, salt and pepper to taste.

Sauté each side for a couple minutes or until golden.

Add white wine and allow alcohol to evaporate.

Next, add all of the orange juice evenly over cutlets.

Cover and bring to a slow simmer on low heat.

Simmer for about 10-15 minutes or until orange juice forms a creamy sauce.

Generously sprinkle orange zest over chicken before serving.

Serve hot.

Makes 4 servings.

TIPS:

Using a large sauté pan is recommended because chicken cutlets should be side-by-side, not on top of each other for best results.

If you can’t find thin-sliced chicken breast cutlets, buy regular ones and pound them until thin.