- 4
Ingredients
- Four 4-ounce chicken cutlets
- 1 tablespoon all-purpose flour
- 1 tablespoon plus 1 teaspoon olive oil
- 1 cup chopped shallots, onions, or scallions
- 3/4 cup chicken broth
- 1/4 cup frozen orange juice concentrate
- 1 tablespoon grated orange zest
- 1 tablespoon orange marmalade
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons water
- 1 teaspoon cornstarch
- Orange slices, for garnish
- (optional)
Preparation
Step 1
Place the chicken cutlets between two sheets of plastic wrap or waxed paper. Pound the chicken to 1/4-inch thickness. Dredge the chicken in the flour and set aside. In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the chicken and cook until golden brown, 3 to 4 minutes per side. Transfer the chicken to a plate. Add the shallots and 1/4 cup of the broth, and cook, stirring,
until almost all the liquid has evaporated and the shallots are
beginning to brown, 3 to 4 minutes.
Add the remaining 1/2 cup broth, the orange juice concentrate, orange zest, marmalade, lemon juice, salt, and pepper. Bring to a boil, stirring.
In a small bowl, stir together the water and cornstarch.
Stir the cornstarch mixture into the sauce. Return the chicken to the pan, return to a simmer over medium-high heat, and cook until the chicken is cooked through, 1 to 2 minutes. Divide the chicken and sauce
among 4 dinner plates and garnish with orange slices, if desired.