Orange Chicken Piccata

Pat the pounded chicken breasts dry with paper towels and season lightly with salt and pepper. Dredge each piece in the flour, coating both sides evenly and shaking off any excess.

Heat a large skillet over medium-high heat and add oil or butter. Once the skillet is hot, working in batches if needed, cook the chicken for 3-4 minutes per side until golden brown and cooked through.

Transfer the cooked chicken to a clean plate. Pour off most of the fat from the skillet, leaving about 1 tablespoon for the sauce.

In a small bowl, whisk together the orange juice, honey mustard, orange marmalade, and crushed rosemary leaves until well combined.

Pour the orange sauce into the skillet over medium heat and stir constantly for 1-2 minutes until the mixture is smooth and the marmalade is fully dissolved.

Return the chicken to the skillet, turning to coat both sides evenly with the sauce. Scatter the orange slices and quarters over and around the chicken.

Simmer gently for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce and thicken.

Transfer the chicken to serving plates and spoon the orange sauce and fruit over the top.