Yield: 4 Servings

Ingredients:

4 each Chicken breasts, 5 ozs. boneless, skinless, lightly pounded thin

1/2 cup Seasoned flour (flour seasoned with salt and pepper)

1/3 cup Cooking oil

2 tsp. Butter

1 tsp. Shallot, minced

1/3 tsp. Garlic, minced

3 oz. Dry white wine

2 oz. Orange juice

2 tsp. Orange zest, cut into thin strips

to season Salt

to season Fresh ground black pepper

1/2 tsp. Fresh parsley, chopped

For the Chicken Veloute:

1 tbsp. Flour

1 tbsp. Butter, melted

1 cup Chicken stock

Method:
Prepare Chicken Veloute by bringing chicken stock to a simmer. Combine melted butter and flour, mix well to form a thick paste or "roux". Add roux to simmering chicken stock and whisk vigorously. Cook for 5 minutes while whisking. Remove, strain and reserve. Preheat sauté pan over medium heat. Lightly dredge chicken breasts in seasoned flour. Add oil to preheated sauté pan. Carefully add chicken breasts and sauté until golden brown on both sides and cooked through (approximately 3 - 4 minutes on each side). Remove cooked chicken breasts from pan and reserve, keeping warm. Drain excess oil from pan and return to heat. Return pan to heat and melt butter. Add shallot, garlic and orange zest. Sauté briefly, do not brown. Deglaze pan with white wine and reduce liquid by 1/2. Add orange juice and continue to simmer. Add chicken veloute and bring to a simmer. Add orange segments to warm. Season with salt, pepper and squeeze of fresh lemon juice. Stir in parsley. Place sautéed chicken breasts on warm serving plates. Top with orange segments and sauce. Serve immediately.