Place chicken breast halves between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each chicken piece to an even thickness.
Heat 1 tablespoon of the oil and butter in a 10-inch skillet over medium-high heat. When hot, add half of the chicken and sauté for 8 to 10 minutes or until no longer pink, turning once. Remove chicken from skillet and place on a serving platter; cover to keep warm. Add remaining 1 tablespoon oil to skillet. Repeat, cooking remaining chicken. Transfer to serving platter; cover to keep warm.
In a small saucepan, stir together sour cream, dressing mix, orange peel and orange juice. Cook and stir over medium heat until hot and bubbly. Spoon sauce over chicken and serve immediately.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.