Midweek Recipe: Boneless Chicken

Its Wednesday, and the middle of the week, maybe you're trying to get dinner on the table before the kids/inlaws/hot date faint from starvation. Maybe you're in a hurry and you need to eat something now. Whatever the reason, boneless and skinless chicken breast is the go-to ingredient when you need to cook something quick. You can make this delicious chicken recipe in less than 15 minutes and the ingredients can be easily bought.

Ingredients

2 boneless, skinless chicken breasts

2 tablespoons olive oil

Juice of one orange

2 tablespoons butter

4 mint leaves, sliced

Zest of one orange (optional)

Salt/Seasoning to taste

Preparation:

Put a frying pan over medium-high heat and let it get hot.

While the pan is getting hot, put the chicken between two pieces of waxed paper or into a plastic bag and take out your frustrations on it. The chicken should end up about 1/4 inch thick (or as close to it as possible).

Add the olive oil to the frying pan. Wait about 5 seconds for the oil to get hot and add the chicken breasts. Look out for spatters when you add the chicken.

Immediately move the chicken around a bit. The pan may be hot enough that the chicken will brown too quickly, so you want to give it a little push. Add the orange juice.

Cook the chicken 6 to 7 minutes and then flip. Cook for 6 to 7 minutes more or until the chicken is done all the way through.

Finally, add the butter, mint and orange zest and let the butter melt. Let the chicken rest 2 to 3 minutes before plating.

Serve the chicken with the orange-mint sauce spooned on top of it, accompanied with a nice green salad (which you can prepare while the chicken is cooking), potato wedges or Rice.