Scaloppini with Orange Sauce

2 (14-oz.) chicken breasts, boned, skinned, halved

1/4 tsp. pepper

flour as needed

2 large naval oranges

1 Tbsp. olive oil

1 Tbsp. butter

1/4 cup onion, minced

2 tsp tomato paste or catsup

1 cup chicken broth

2 Tbsp parsley, minced

Pound chicken with meat mallet or rolling pin until it is 1/4" thick or thinner.

Sprinkle with pepper; dip in flour; pat to remove excess. Grate orange rind and set aside.

Cut off remaining rind and white from both oranges. Cut in half lengthwise, then crosswise into 1/2" slices.

Heat oil and butter in large skillet. Add chicken and saute till golden, about 5 minutes. Remove to platter; keep warm.

In skillet, saute onion until soft. Stir in tomato paste, broth and rind. Return chicken to pan; cover; simmer till tender. Remove to warm platter.

Add orange slices to sauce in skillet and heat.