- 2 (8-ounce) boneless, skinless chicken breasts, lightly pounded
- Coarse salt and cracked black pepper
- 2 teaspoons olive oil
- 4 garlic cloves thinly sliced
- 1/2 cup orange juice
- 1 teaspoon fresh thyme leaves
Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary.
Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.