Chicken with Clementine Glaze

This is so yummy...light and tender. It is also quick and easy. I added some brown rice and green salad. Very delectable dinner.

Yield: 4 servings
Ingredients
6 clementines
2 tablespoons olive oil
4 chicken cutlets, pounded thin
Salt and pepper to taste
2 teaspoons sugar
2 tablespoons butter
2 tablespoons lemon juice
Directions
1. Cut the clementines in half and juice them.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook the cutlets in the skillet, turning over once, until browned on both sides, about 6 minutes total. Transfer the chicken to a plate.
3. Pour off the excess oil from the skillet, then add the sugar and cook, stirring with a wooden spoon, for 15 seconds. Add the clementine juice (be careful; it will steam up at first) and cook until thickened slightly, 2 to 3 minutes. Add the butter and swirl with a spoon until it's evenly melted into the liquid, about 30 seconds. Add the lemon juice and swirl. Return the chicken to the skillet and turn to coat with sauce. If necessary, reduce heat to low and cook the chicken, covered, until cooked through. Serve with sauce.

I don't use the oil, I just spray the pan with non-stick cooking spray.
I only use about 2 teaspoons of butter, just enough for a touch of flavor and to make the glaze a little more creamy.
I'm going to try it with oranges when clementines are no longer in season.
About 4 points per serving.