Ingredients
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

Instructions
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.