• 4 to 6 thin chicken breast halves (thinly sliced or pounded to about 1/2-inch thickness)
• Salt and pepper
• 1 tablespoon flour
• 2 tablespoons olive oil, divided
• 4 tablespoons balsamic vinegar
• 4 tablespoons frozen orange juice concentrate (about 2 1/2 to 3 ounces)
• 1 tablespoon brown sugar
• 2 teaspoon spicy mustard
• 4 green onions, thinly sliced

Preparation

Wash chicken and pat dry; sprinkle lightly with salt and pepper. Put flour in a plate and press chicken into the flour, just to coat both sides lightly. Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat. Brown chicken in the oil for about 2 minutes on each side. Heat oven to 350°.

Meanwhile, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice concentrate, brown sugar, mustard, and green onions. Pour the mixture over the chicken, turning chicken to coat both sides. Transfer the skillet to the oven and bake for 15 minutes, turning once, or until chicken is glazed and cooked through.

Serves 4.