1. Pat chicken dry.

2. Combine flour, 1/2 tsp salt, and white pepper to taste in a plastic bag.

3. Toss chicken in bag to coat with mixture.

4. Heat butter and oil in a skillet over medium-high heat.

5. When butter has melted into oil, add chicken; brown well on both sides, about 10 minutes total.

6. Remove chicken and set aside; pour off remaining butter and oil.

7. Reduce heat to low.

8. Add brandy; stir to deglaze skillet.

9. Stir in orange juice and ginger.

10. Add chicken breasts back to pan

11. Cover and simmer 15 minutes or until chicken is done.

12. Stir in orange rind; season with salt and pepper.

13. Serve over brown rice.