Orange Picatta Chicken

By commercecook

Ingredients

• 2 chicken breasts, sliced crosswise and pounded
• 1/4 cup flour for dredging chicken
• Oil for sautéing
• 2 shallots, minced
• 1 clove garlic minced
• 1/2 cup white wine
• 2 teaspoons Dijon mustard
• 3/4 cup orange juice (I used half orange juice -the best you can buy - and half chicken broth)
• 4 tablespoons unsalted butter, cut into pats and dredged in flour
• 4 thin orange slices, halved
• 1/4 cup slivered almonds, optional
• 1 tablespoon parsley, minced, optional

Details

Servings 4

Preparation

Step 1

Dredge chicken breasts in flour. Heat oil in a sauté pan. Add chicken and sauté until golden brown, remove from the pan.

Add the shallots and cook until translucent. Add the garlic and cook about 30 seconds, being careful not to brown. Deglaze the pan with the white wine. Cook until reduced by half. Add Dijon mustard, stir in. Add the orange juice/chicken broth and cook until reduced by half, about 5 minutes.

Remove the pan from the heat, and whisk in the butter pats that have been dredged in flour. When melted, return to the heat and cook until thickened.

Place the chicken back in the pan, or put in a Pyrex pan and pour the sauce over it. Garnish with the orange slices. Can be refrigerated and reheated the next day . When ready to serve, garnish with almonds and parsley, if using.