Moroccan Olive and Orange Chicken

This recipe is from Good Housekeeping May 2015 and I am finally getting around to making it. It has really nice bright flavors and feels so low calorie. Kevin is already asking for me to make it again. I served it over cauliflower rice !! See separate recipe.

• 3 tbsp. olive oil
• 1 lb. thin chicken-breast cutlets
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. all-purpose flour
• 1 sm. red onion, sliced
• 2 lg. navel oranges
• 1/2 c. pitted green olives, halved
• parsley
• 2 c. cooked rice pilaf

1. In 12-in skillet, heat olive oil on med.-high.
2. Sprinkle chicken with salt and pepper; dredge in flour. Cook 3 or 4 minutes or until browned, turning once. Transfer to plate.
3. Reduce heat to medium. Add red onion. Cook 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water.
4. Return chicken to skillet. Cook 3 minutes. Scraping browned bits off bottom of pan.
5. Garnish with parsley. Serve over rice pilaf.