Orange-Garlic Chicken Breasts

Ingredients

• 3 boneless, skinless chicken breasts, 6 to 8 ounces each
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 2 green onions, thinly sliced
• 6 medium cloves garlic, crushed and minced
• 1/4 cup low-sodium chicken broth
• 1/3 cup orange juice
• 2 teaspoons brown sugar, optional
• 1 dash hot sauce, such as Tabasco
• 2 tablespoons minced fresh parsley, or cilantro

Instructions

1. Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
2. Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
3. Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
4. Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
5. Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
6. Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
7. Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.