2 tbsp olive oil
2 tbsp butter
4 chicken breasts, boneless and skinless
Salt and pepper, to taste
1/4 cup flour
1 navel orange
1 tbsp sugar
Pound chicken breasts to even thickness between two pieces of plastic wrap. Season chicken with salt and pepper and flour chicken. Make sure to shake off to remove excess flour.
Preheat a large skillet on medium high heat. Add olive oil and butter to the pan and allow to foam. Add the chicken in the skillet and heat on one side until browned. Flip and cook until heated through. Transfer chicken to a plate and cover to keep warm.
Cut an orange in half, and on on half of the orange, cut out sections of the fruit like a grapefruit. Discard seeds, then juice the remaining half and one lime.
Reheat the pan on medium high and add the orange juice, lime juice and sugar and allow to bubble. Stir and reduce until about half the quantity, about 2 minutes.
Add the orage sections to the skillet and reduce heat to low as possible. Stirring and cooking until mixture is thickened.
Return chicken to the skillet and turn it around in the sauce and serve, seasoned again with salt and pepper to taste. Cut second lime into wedges for serving.