Chicken Scaloppine With Orange Sauce - cooking recipe

Ingredients

2 whole chicken breasts (14 oz. each), boned, skinned and halved
1 tsp. salt
1/4 tsp. pepper
flour
1 large navel orange
1 Tbsp. olive oil
1 Tbsp. butter or margarine
1 small onion, minced (1/4 c.)
2 Tbsp. tomato paste
1 c. chicken broth
2 Tbsp. minced fresh parsley

Preparation

Place chicken breast halves between sheets of wax paper and pound firmly with a meat mallet or rolling pin until they are 1/4-inch thick or thinner.
Sprinkle with salt and pepper; dip in flour and pat briskly to remove excess.