Chipotle-Orange Chicken Cutlets

4 skinless, boneless chicken breast halves
1 tbsp. butter
1 tbsp. canola oil
1/3 cup flour
2 tsp. cumin
1/2 tsp. salt
1/2 cup thawed orange juice concentrate, undiluted
1/2 cup water
2 tsp. finely chopped chipotle chile, canned in adobo sauce
2 tbsp. water
2 cups hot cooked brown rice
1/3 cup chopped fresh cilantro

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.

Melt butter and oil in a large nonstick skillet over low heat.

Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice
concentrate; dredge in flour mixture. Reserve concentrate.

Increase heat to medium-high. Heat pan for 2 minutes or until butter starts to
brown. Add chicken; cook 3 minutes on each side or until done. Remove
from pan; keep warm.

Stir in reserved concentrate, 1/2 cup water, and chile. Bring to a boil; cook
2 minutes. (Thin sauce with 2 tbsp. water, if needed.)

Combine rice and chopped cilantro. Serve with chicken.