Orange Piccata Chicken

By [e-mail]

Ingredients

• 2 large boneless, skinless chicken breasts
• Salt and Pepper
• 1/4 cup all-purpose flour
• 2 Tablespoons olive oil
• 3/4 cup orange juice (from the carton will be a little sweeter, but that’s what I used and it was delicious)
• 1/2 cup dry white wine OR chicken broth
• 2 teaspoons Dijon mustard
• 4 tablespoons cold unsalted butter, cubed
• 4 thin orange slices, halved
• 1/4 cup slivered almonds, toasted
• 1 tbs minced fresh parsley

Details

Servings 4

Preparation

Step 1

Cut each breast in half. Cover with plastic wrap and pound to 1/4″ thickness. Remove plastic and season with salt and pepper.

Dredge chicken in the flour. Saute cutlets in a large 12″ skillet in oil over medium-high heat for 4-5 minutes, or until golden brown. Flip and saute for 2 more minutes. Remove cutlets from pan and keep warm.

Deglaze pan with juice, wine OR chicken broth, and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.

Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.

Garnish with almonds.

Side dish suggestion: I made the Uncle Ben’s Long Grain and Wild Rice and added Sweet Peas. Make according to package directions.