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Chicken Breasts With Curry Orange Sauce

chicken - breast, curry

1 large orange
4 boneless skinless chicken breasts; pounded thin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons all-purpose flour
1/4 cup butter
2 green onions; chopped
1/2 cup chicken stock
curry powder
1 teaspoon fresh lime juice

Grate find from orange and set aside. Peel and section orange, discarding white pith. Reserve orange sections. Season chicken breasts with salt and pepper, dust lightly with flour. In large heavy skillet, heat 2 tablespoons of the butter, sauté chicken breasts until lightly browned on both sides, about 3 minutes. Remove from pan and set aside. Add 1 tablespoon of the butter to pan and cook onions until softened, about 1 minute; add to chicken. Drain any excess fat from pan and pour in stock stirring up any brown bits from bottom of pan. Bring to boil and stir in curry, lime juice and orange rind; cook for 1 minute. Return chicken and onions to pan. Reduce heat to low and simmer, covered, for 3 minutes or just until chicken is tender. Using slotted spoon, transfer chicken to serving platter Add remaining 1 tablespoon butter to pan; cook, stirring, for 1 minute or until sauce has thickened slightly. Spoon over chicken. Garnish with orange sections. Serve with lime rice with onion.

Contributor: Canadian Living - April, 1986

Yield: 4 servings

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