Quick, Easy, & Spicy Orange Chicken

Step 1: NOTE: Rice ... I love to serve this with brown rice on the side. Simply cook the rice according to package directions. Toss with orange zest and dried cranberries. So, if you are making the rice - start that first; the chicken only takes just a few minutes to prepare.

Step 2: Chicken ... Place the chicken breast between 2 pieces of plastic wrap; and, pound using a meat mallet, rolling pin, or heavy pot. You want the chicken pretty thin, about 1/4-3/8" thick. Pat the chicken dry; and, let it set on the counter to take the chill off.

Step 3: Season the chicken with the citrus seasoning, salt and pepper on both sides; then, lightly press into the rice flour, also seasoned with salt and pepper. Note: The rice flour will give you a 'crisper' texture, compared to the all purpose flour; but, you can use either one.

Step 4: Chicken ... Saute the chicken on medium high heat, 2 minutes per side; just until lightly golden brown - keep an eye on them, they don't take long. Once they are browned on each side; transfer to a plate lined with a paper towel. They will continue to finish cooking in the sauce.

Step 5: Sauce ... Add the butter, garlic, shallots, and red pepper flakes to the pan; and, bring to medium heat. Cook, 2 minutes, stirring often on medium heat; then, add the orange juice. Bring just to a light boil; then, reduce to medium heat. Add the chicken back in; and cook another 2-3 minutes - just until the sauce begins to thicken. Finish by adding the fresh tarragon.

Step 6: Serve ... Add the rice to your serving platter or plates; and, top with the chicken breasts, sauce - and, garnish with the scallions. As mentioned, I like a side of sauteed broccoli, broccoli rabe, or asparagus. ENJOY! a very simple and quick cooking dish.