This chicken never fails to excite the palate with just the right touch of citrus and a hint of sweet coffee flavor. Served with rice and a steamed vegetable, such as broccoli, this is the ultimate in simple elegance and superb taste. And, it's the perfect reason to invite friends for dinner this weekend.
3/4 cup fresh orange juice
1/3 cup Kahlua
1 teaspoon orange zest
To complete the recipe
3 tablespoons all-purpose flour
1/8 teaspoon pepper
16 ounces boneless, skinless chicken breast halves, cut into 1-inch lengthwise strips
1 tablespoon olive oil
To prepare the sauce, stir together the ingredients in a small bowl; set aside.
To prepare the chicken, combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.
Heat the oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side, or until they are lightly browned but not cooked through.
Reduce the heat to medium. Stir the sauce and pour it over the chicken. Cover and cook for about 8 minutes, turning the chicken once, or until the chicken is cooked thoroughly done.
To serve, transfer the chicken strips to serving plates and drizzle with the sauce. Serve immediately.