Flat Chicken

Number of Servings: 4

4 boneless, skinless chicken breasts (or cutlets or boneless, skinless thighs)
2 Tbsp. white horseradish
3 Tbsp. balsamic vinegar
3 Tbsp. orange juice
Salt and pepper to taste
2 Tbsp. unsalted butter
1 more Tbsp. of unsalted butter (very cold)
1 Tbsp. olive oil

Pound the chicken to ¼-inch in thickness. Season with salt and pepper. Melt 2 Tbsp. of butter in a frying pan large enough to hold all the chicken. Add the olive oil. Sauté chicken on medium high heat on both sides, 3 minutes per side. Remove from frying pan and place on a serving dish. To the frying pan, add orange juice, balsamic vinegar and horseradish and turn the heat up till sauce bubbles. Turn the heat down to medium and add the very cold butter. Stir constantly till the sauce becomes velvety. Return the chicken to the pan to heat, about 2 minutes per side.