Chicken breasts in orange sauce (Low-calories)(Low-fat)(Low-cholesterol)

           Skinless chicken breasts are nicely complemented with an orange sauce harpened with a little vinegar. Garnish with an orange slice and sprigs of fresh parsley and serve at room temperature, if you wish.

Makes 4 servings

• 2 whole chicken breasts (about 12 ounces each), halved and skin removed
• ¼ teaspoon salt
• One-third all-purpose flour
• 2 tablespoons olive oil
• One-third cup finely chopped shallots or white part of green onion
• ¼ cup white wine
• ¾ cup orange juice
• 3 tablespoons balsamic vinegar or red wine vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle chicken salt ; dredge in flour, shaking off excess.
2. Heat oil in very large nonaluminium skillet over moderate heat ; add chicken, cook until well browned on both sides, about 5 minutes per side, remove to bowl.
3. Reduce heat to low ; add shallot to skillet, cook, stirring frequently, until shallots are softened, about 7 minutes.
4. Add wine, cook, scraping up any browned bits from bottom of skillet with wooden spoon, for 2 minutes ; add orange juice and vinegar ; bring to boiling.
5. Add chicken, lower heat, cover and simmer 25 minutes until no longer pink near bone ; turn over pieces halfway through.
6. Stir in parsley.
7. Serve hot or at room temperature.

BON APPÉTIT