Ingredients

• ¼ cup all-purpose flour
• 4 chicken breast cutlets*
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 2 tablespoons avocado oil, divided
• 4 cloves crushed and minced garlic
• 2 tablespoons apple cider vinegar
• 1 cup Tropicana Pure Premium® 100% Orange Juice
• 1 tablespoon brown sugar
• 1 bay leaf
• ⅛ teaspoon crushed red pepper
• 2 tablespoons low-sodium soy sauce
• 2 green onions, thinly sliced

Directions:

1. Place flour in a shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking off any excess.
2. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add the chicken and cook turning once, until golden, about 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Meanwhile, reduce heat to low and add the remaining 1 tablespoon oil to the skillet. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds (remove pan from heat if skillet is too hot). Add the vinegar and stir, scraping the bottom of the skillet gently to release any stuck-on bits, and cook for 1 minute. Add the orange juice, brown sugar, bay leaf and crushed red pepper and bring to a simmer over medium heat. Let cook until slightly thickened, adjusting the heat to maintain a simmer, about 10 to 12 minutes.
4. Stir in soy sauce and add chicken back to the skillet. Spoon sauce over chicken, garnish with green onions and serve.
5. Serving idea: Enjoy with rice or another whole grain and your favorite vegetable or salad!
6. *You can also purchase 2 skinless, boneless chicken breast halves (about 6 to 8 ounces each). Slice them in half horizontally, then pound ¼-inch thick.