Orange Chicken Piccata

By commercecook

To make sure the cold butter creates a thick sauce without separating, add it to the pan juices over very low or no heat in a technique Calle mounting.

Ingredients

• For the sauce:
• 2 boneless, skinless chicken breast halves (4-6 ounces each)
• Salt and black pepper
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 3/4 cup fresh orange juice
• 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 tablespoon minced fresh parsley

Details

Servings 4

Preparation

Step 1

Cut each breast in half lengthwise to make cutlets. Cover with plastic wrap and pound to 1/4 inch thickness. Remove plastic and season cutlets with salt and pepper.
Dredge cutlets in flour, and sauté in oil in a large sauté pan over medium-high heat until golden brown 4-5 minutes. Flip and sauté 2 minutes more. Remove cutlets from the pan to a plate.
Deglaze pan with juice, wine, and mustard. Simmer until reduced by half; 5 minutes. Reduce heat to low.
Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.
Garnish the cutlets with almonds and parsley before serving with the sauce. Serve with rice and peas