Adapted from recipe by Mark Bittman, of the NY Times.

INGREDIENTS:

2 T olive oil
2 T butter
4 boneless chicken breasts or 6-8 boneless thighs
Salt and pepper
1/4 C flour
Juice from 1 large orange, or 1/2 C of orange juice
2 limes, juice one and cut the other into wedges
1 T sugar (optional)

DIRECTIONS:

1. Put large skillet over med-high heat for 2-3 minutes.Add olive oil and butter and swirl around.
2. Season the chicken with salt and pepper. Put flour in a deep dish. When the butter foam subsides in the skillet, dredge the chicken pieces in the flour and shake off excess.
3. Add chicken to the skillet and cook, turning once until the chicken is browned on both sides and nearly cooked through, about 3- 5 min per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
4. With the heat still on med-high, add the orange juice,  lime juice and sugar, and let it bubble and reduce a little, about 2 mins.
5. Return the chicken to the skillet, turn it in the sauce, and heat till sauce bubbles and thickens.  Season with salt and pepper to taste.
6. Serve with the lime wedges as garnish.