Chicken with Orange Salsa Butter

Directions

In a food processor, process the butter, salsa, and orange zest until smooth. Spoon the butter onto a sheet wrap and shape into a log. Wrap tightly and freeze.

Combine the flour, salt, and cayenne on a plate. Dip the chicken pieces, one at a time, in the orange juice and then in the seasoned flour; shake off the excess. Discard the juice.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in one layer and cook, turning once, until golden brown and cooked through, about 7 to 8 minutes depending on thickness. Place on dinner plates.

Cut the cold orange butter into 4 pieces and put a piece on each chicken breast. Garnish with orange slices and serve at once.