Orange Chipotle Chicken Breasts

• 1 teaspoon Cumin
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Salt
• 4 Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1/2 cups Chicken Broth
• 1/4 cups Fresh Squeezed Orange Juice
• 2 Tablespoons Pure Maple Syrup
• 1 teaspoon Soy Sauce (reduced Sodium)
• 1/2 teaspoons Chipotle Puree, Or Chipotle Pepper In Adobo Sauce, Minced
• 2 teaspoons Orange Zest
• 1/2 Tablespoons Butter

1. Combine cumin, chile powder and salt.
2. Rub into both sides of chicken breasts.
3. Using a large skillet, heat oil to medium high.
4. Brown breasts, 3-4 minutes per side or until a nice crust forms and chicken is just shy of completely cooked.
5. Remove from skillet and set aside.
6. Whisk together chicken broth, orange juice, maple syrup, soy sauce, chipotle puree and orange zest.
7. Add to skillet, scraping up any brown bits.
8. Bring to a simmer; add chicken back to skillet, cover and let chicken braise until completely cooked through, approximately 4-5 minutes depending on thickness of breasts.
9. Do not turn chicken.
10. Remove breasts and keep warm.
11. Bring sauce to a boil and reduce by about half.
12. Add butter and swirl pan until melted and combined.
13. Taste for seasoning.
14. Serve over chicken.

cumin, chili powder, salt, chicken breasts, olive oil, chicken broth, fresh squeezed orange juice, maple syrup, soy sauce, pepper, orange zest, butter

Taken from tastykitchen.com/recipes/main-courses/orange-chipotle-chicken-breasts/ (may not work)