Tangy Orange Chicken

4 chicken breasts, skinned and boned
2 tablespoons flour
2 tablespoons chili powder
2 tablespoons vegetable oil
2 cups orange juice
zest of one orange

Coat chicken in mixture of flour and chili powder. Add oil to a large, heavy skillet and brown chicken over medium heat. Set chicken aside to keep warm. Add remaining flour and chili powder mixture to drippings in skillet, reduce heat and stir until blended. Add orange juice and stir until smooth and thickened. Return chicken to skillet and simmer for 40 minutes. Serve over rice and garnish with orange zest.

Serves 4.