Ingredients
- 2 tablespoon olive oil
- 3 tablespoon butter, divided
- 4 tablespoon boneless, skinless chicken breast halves
- 1 tablespoon large orange
- 2 tablespoon limes
- 1 tablespoon sugar
Preparation
Baking Directions:
Put a large skillet over medium-high heat for 2 or 3 minutes.
Add 2 tablespoons olive oil and 2 tablespoons butter to the skillet and swirl it around.
When the butter foam subsides, add the chicken breasts to the skillet and cook so there is a constant sizzle but no burning.
Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
Transfer the chicken to a plate and cover loosely with foil to keep warm; turn the heat to low.
Cut a large orange in half and section one half as you would a grapefruit, removing any seeds; set that half aside.
Squeeze the juice from the other half of the orange into the pan; add the juice of a lime and 1 tablespoon sugar.
Stir to blend and let cook for about a minute.
Add the orange sections and an additional tablespoon of butter to the mixture and cook until thickened; return the chicken to the skillet and turn in the sauce to coat.
Garnish with lime wedges.
