Chicken with Curried Orange Sauce
1 boneless chicken breast, halved, and pounded to an even thickness
1/4 c freshly squeezed lemon juice
1/2 c freshly squeezed orange juice
1/2 c chicken broth
1 small onion, finely diced
2 cloves garlic, crushed
1 T curry powder (I like Penzey’s)
Red pepper flakes to taste
salt and pepper
big bunch of spinach, coarsely chopped
Chopped fresh parsley
Pound chicken and season with salt and pepper. Heat oil in saute pan over medium high heat until it shimmers. Cook chicken, browning well on both sides. Remove from pan and cover to keep warm.
Add oil if necessary, and cook onion until translucent. Add garlic and stir until it begins to color. Stir in curry powder and red pepper flakes, then add juices and broth. Reduce by half.
Just before serving, stir in spinach until just wilted. Add a big handful of chopped parsley, reserving enough to garnish. Serve over rice, topping with the pan sauce and garnishing with parsley. YUM!