Orange Chicken Piccata

By cserumga

Per serving: 358 cal, 23g total fat, 71mg chol, 81mg sodium, 15g carb, 2g fiber, 19g protein

Ingredients

• 2 large boneless, skinless chicken breasts (4-6 oz each)
• Salt and Pepper
• 1/4 cup all-purpose flour
• 2 Tablespoons olive oil
• 3/4 cup orange juice (fresh or cartoned)
• 1/2 cup dry white wine
• 2 teaspoons Dijon mustard
• 4 tablespoons cold unsalted butter, cubed
• 4 thin orange slices, halved
• 1/4 cup slivered almonds, toasted
• 1 Tbsp minced fresh parsley

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 and parsley.