The juice from the freshly squeezed orange is the secret to this delicious dish! A quick and easy meal with brightness from the citrus lends a taste of sunshine to your table. 


4 thin slices of chicken
1 large orange, zested and juiced
Flour for dusting
2 – 3 tablespoons olive oil

¼ cup dry white wine
Sea salt 

Sprinkle salt over the chicken breasts.

Heat the olive oil in a large pan over medium heat. Dredge the chicken breasts in the flour and place in the heated pan. Cook the chicken, turning occasionally until lightly browned and cooked through. 

Using a grater, zest the orange and set the shavings aside.

Add the white wine to pan and allow to evaporate, about 3-4 minutes. Then add the fresh orange juice and sprinkling of salt and cover the pan. Allow to cook for several minutes or until the sauce has thickened a little.
Remove the chicken from the pan. You may add the sauce from the pan at this point. Add the orange zest and serve.