orange julius


  • 8 boneless chicken thighs, skin removed
  • 2 Tbsp. flour
  • 2 Tbsp. vegetable oil
  • 1 cup chicken broth
  • 2 oranges, peeled
  • 1/2 cup green olives
  • Salt and Pepper


Heat oil in a large skillet over medium high heat. Sprinkle both sides of chicken with salt and pepper.  Place flour in a shallow dish and dip both side of chicken in the flour. Place chicken in skillet. Cook 5 minutes on each side.  Remove chicken from the pan.

Add chicken broth to the pan, scrape up the brown bits and bring to boil for about 3 minutes. Turn heat down to low, add oranges, olives and chicken. Cook for about 5 minutes.  Serve over rice.

Serves: 4