Ingredients
1/2
cup orange juice
1/4
cup lime juice
2
tablespoons honey
1
teaspoon finely chopped gingerroot
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon black and red pepper blend
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
1
tablespoon butter or margarine
1
medium seedless orange, peeled and cut into slices
Additional fresh thyme leaves, if desired
Preparation
Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.
