- Place chicken between 2 layers of plastic wrap. Using a meat mallet, pound chicken to an even thickness. Place flour in a large resealable plastic bag, and season with salt and freshly ground pepper to taste. Add chicken; seal bag and shake lightly to coat.
- In a large nonstick skillet melt butter over medium-high heat. Remove chicken from bag; reserve flour. Add chicken to pan; cook 4 to 5 minutes per side or until browned.
- In a small bowl combine broth and reserved flour. Push chicken to edge of skillet. Add broth mixture, oranges and capers; stir lightly, and spoon over chicken.
- Reduce heat to medium-low. Cook, covered, 5 minutes or until an instant-read thermometer inserted into the chicken registers 165°F, and the sauce is slightly thickened. Stir in orange zest. Spoon sauce over chicken, and serve.
View all nutritional information
Calories 317, Calories Fat 33, Total Fat 3g, Saturated Fat 0g, Cholesterol 89mg, Sodium 642mg, Carbohydrate 12g, Protein 46g
|Calories (fat) extra||10|
|Total Fat (extra)||5|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||4|
|Vitamin C (extra)||56|