Sautéed Chicken with Spicy Orange Sauce

Show:  5/15/09

2 8oz. skinless boneless chicken breast

½ cup flour all purpose

½ cup plain bread crumbs

½ cup grated parmesan cheese

1 tsp salt

1 tsp ground black pepper

2 tblsp olive oil

2 tblsp butter

½ cup Juice of 2 oranges

1 tsp Dijon mustard

1 tsp maple syrup

1 tsp minced fresh ginger

1 tsp hot sauce

2 tblsp orange marmalade

1 1/2 oz. light rum

1 minced scallion for garnish

In a shallow baking dish add the flour bread crumbs, cheese, salt and pepper.  Mix well and add the chicken to the flour mixture.  Coat the chicken both sides, allowing to rest 20 minutes each side.  In the mean time mix together the orange juice, mustard, syrup, ginger, hot sauce, and marmalade.  In a 12 inch sauté pan heat the olive oil and butter on medium heat.  Saute chicken breast until golden on both sides and cooked through.  Remove chicken to serving plates and deglaze pan with the rum.  Flambe to cook off all the alcohol.  Add the juice mixture and simmer until sauce thickens.  Spoon sauce over chicken and garnish with the scallion.