A super-quick, extremely flavourful meal that’s ready in twenty minutes. No chopping involved!
Bash the chicken a little to flatten it slightly, and put it in a plastic bag with the flour and some salt and pepper. Shake to cover.
Heat the oil in a pan over medium high heat and fry the chicken for a few minutes on each side, until golden brown.
In the meantime, cut each orange in half and juice them into a bowl. I use the tines of a fork to help get the juice out.
Pour the balsamic vinegar and fresh orange juice over the chicken. Simmer for a minute and then add the chicken stock. Stir and allow the liquid to reduce.
Flip the chicken a couple of times during cooking.
Once the chicken is cooked through, add the sugar and butter to the sauce and stir. Season with additional salt and pepper if needed.
Serve with rice.
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Pretty good & simple dish! I used 1/3 cup of Simply Orange orange juice instead of the fresh oranges & my husband and I thought it tasted good. I also cut the chicken breasts into strips so the sauce covered more chicken. We served it over brown rice.
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