Brandied Chicken Breasts

Pound each chicken breast to an even thickness of about ¼ inch, working from the center outward to avoid tearing the meat.

Combine the egg in a shallow bowl. In another shallow bowl, mix the dry breadcrumbs, salt, and ground black pepper.

Dip each pounded chicken breast into the beaten egg, then coat thoroughly with the breadcrumb mixture, pressing gently so the coating adheres.

Heat the butter or margarine in a large skillet over medium-high heat until foaming. Once hot, add the coated chicken breasts and cook for 6–7 minutes per side until golden brown and cooked through.

Transfer the cooked chicken breasts to a plate and tent with foil to keep warm.

In a small bowl, whisk together the cornstarch with 1 tablespoon of the orange juice until smooth, then stir in the remaining orange juice, chicken broth, cider vinegar, and sugar.

Pour the sauce mixture into the same skillet over medium heat, stirring frequently until the sauce thickens and becomes glossy, about 2–3 minutes.

Remove the skillet from heat and stir in the grated orange peel and brandy, allowing the flavors to meld for about 1 minute.

Return the chicken breasts to the skillet, spooning the brandy sauce over them to coat evenly.

Serve the brandied chicken breasts over hot cooked rice, drizzling with the remaining sauce from the skillet.