Instructions: In a medium bowl, combine the egg and milk; mix thoroughly.

In a shallow bowl, combine the bread crumbs and potato chips; mix well.

Dip the chicken into the egg mixture, then coat with the bread crumb mixture.

Heat the oil in a 12-inch skillet over medium heat until hot. Add coated chicken and 4 orange slices to the skillet. Cook 10 to 15 minutes, or until chicken is fork-tender and juices run clear. Turn the chicken occasionally while it cooks, and gently squeeze the orange slices with the back of a spoon or a spatula to extract juice.

Remove the orange slices from the skillet. Add the honey and butter to the skillet, and reduce heat to low. Allow the butter and honey to melt. Return the chicken to the skillet and cook it, turning to coat twice, for several minutes.

To serve, garnish with remaining orange slices.

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