2 chicken breast halves - pounded to 1/ness boneless skinless
0.5 cup flour
0.3 cup chives fresh chopped
0.5 cup heavy cream
0.5 cup mandarin orange segents canned drained
3 tablespoons olive oil
2 fluid ounces liqueur orange flavored to taste
Equipment
frying pan
Directions
Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half.
Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
Stir in chives, season to taste with salt and pepper.
