Scaloppini with Orange Sauce
2 (14-oz.) chicken breasts, boned, skinned, halved
1/4 tsp. pepper
flour as needed
2 large naval oranges
1 Tbsp. olive oil
1 Tbsp. butter
1/4 cup onion, minced
2 tsp tomato paste or catsup
1 cup chicken broth
2 Tbsp parsley, minced
Pound chicken with meat mallet or rolling pin until it is 1/4″ thick or thinner.
Sprinkle with pepper; dip in flour; pat to remove excess. Grate orange rind and set aside.
Cut off remaining rind and white from both oranges. Cut in half lengthwise, then crosswise into 1/2″ slices.
Heat oil and butter in large skillet. Add chicken and saute till golden, about 5 minutes. Remove to platter; keep warm.
In skillet, saute onion until soft. Stir in tomato paste, broth and rind. Return chicken to pan; cover; simmer till tender. Remove to warm platter.
Add orange slices to sauce in skillet and heat.
Spoon over chicken. Sprinkle with parsley.