Ingredients (7)
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finely shredded orange peel ½ teaspoon
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet 1 packet (1 ounce)
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freshly squeezed orange juice ¼ cup
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butter or margarine 1 tablespoon
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olive oil 1 tablespoons
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sour cream ⅓ cup
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large, boneless, skinless chicken (6–8 ounces each), breast, halves 6
Steps (3)
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1Place 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.
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2Heat 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.
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3In 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.
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