Yield: 4 servings
4 large Juicy oranges
4 halves Boned, skinned chicken breasts
¼ to ½ teaspoon Black pepper; salt optional
2 teaspoons Vegetable oil
2 tablespoons Minced green onion
1 teaspoon Dijon mustard
¼ cup Shelled, natural American pistachios
4 servings Hot cooked rice
Grate 2 teaspoons orange peel. Halve 1 orange; squeeze to yield ½ cup juice. (If orange doesn't have enough juice, use a second one as needed.) Pare and slice remaining oranges; set aside. Flatten chicken with mallet; use waxed paper to prevent splatter. Sprinkle with pepper (and salt if desired). Sauté chicken in 2 teaspoons oil in skillet; turning once. Cook until done but still moist and tender. Stack chicken at side of pan. Add orange peel, juice, onion and mustard to pan and cook, stirring to get a sauce. Add orange slices and pistachios and heat thoroughly.
Serving suggestion: This recipe can be easily multiplied for serving as an entree for entertaining.