The rich flavor of boneless thighs melds beautifully with the sweet-tartness of blood oranges or red grapefruit. It’s a breeze to substitute boneless breasts—either pound them to an even thickness or slice them horizontally into cutlets.
Place chicken thighs flat between two pieces of waxed paper or parchment. Lightly pound with a rolling pin or side of a meat mallet until they are evenly thick (about 1/2-inch). Season with salt and pepper; dredge in flour.
Heat butter and oil in large skillet over medium-high heat. Add half of chicken to pan; cook, stirring occasionally, about 8 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Remove from pan to plate; add remaining oil to pan. Cook, stirring occasionally, remaining chicken; remove to plate.
Add wine to pan; bring to a boil and scrape up the browned bits. Cook 1 minute; stir in broth. Bring to a boil; cook 3 to 4 minutes or until reduced to about 2 tablespoons. Meanwhile, juice one orange (so you have about 1/3 cup juice) and thinly slice the second one, cutting each slice in half.
Stir juice into pan with the citrus slices. Simmer 2 minutes. Return chicken to pan and sprinkle with capers and parsley.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.