Sautéed Chicken Breasts with Ginger-Orange Glaze

Recipe from Chuck Williams's Simple American Cooking. Serves 4.

Ingredients:
4 chicken breast halves, 8-9 oz each, skinned and boned
1/2 cup all-purpose flour
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon EVOO
1 tablespoon minced green onion, including some tender green tops
1 cup fresh orange juice
1 tablespoon light brown sugar
1/2 teaspoon peeled and grated fresh ginger, or more for stronger flavor
2 teaspoons Dijon mustard
1 orange

Remove all excess fat from the chicken breasts. Rinse and pat dry with paper towels. Place each breast between 2 sheets of plastic wrap and, using a rolling pin, flatten to an even thickness. Put the flour on a plate or on a piece of waxed paper. Lightly salt and pepper each breast and then lightly coat with flour, shaking off any excess.

In a large sauté pan or frying pan (preferably nonstick) over medium heat, melt the butter with the olive oil. When hot, add the chicken and sauté, turning once, until lightly browned and opaque throughout when pierced with a knife, about 5 minutes on each side. Transfer to a plate and keep warm.

Pour off any excess fat from the pan and place the pan over medium-high heat. Add the green onion, orange juice, brown sugar, ginger and Dijon mustard and mix well, scraping up any browned bits from the bottom. Cook, stirring, until thickened and reduced, about 5 minutes. Taste and adjust the seasonings.

Return the chicken to the pan and turn the breasts over several times to coat them well with the sauce. Transfer to a warmed serving plate or individual plates and spoon the remaining sauce over the breasts.

Remove the zest from the orange: Using a zester or a fine-holed shredder, and holding the orange directly over the chicken, shred the zest (orange part only) from the skin directly onto each breast. Serve immediately.