Thursday, November 11, 2010

Orange Chicken Piccata


Dinner tonight started with 2 chicken breast halves, cut in half lengthwise and pounded to 1/4 inch thick. The pounded cutlets were seasoned with salt and pepper, dredgred in flour, and sauteed in olive oil until golden brown. The cutlets were removed and set aside while the sauce was made.

The saute pan was deglazed with some fresh orange juice, white wine, and Dijon mustard. This mixture was reduced by half before having some butter whisked in. Some orange slices went in to the reduced sauce along with the browned chicken and allowed to heat through. The chicken and sauce were garnished with slivered almonds and parsley.

The chicken was served alongside Rice and Peas which was made by boiling water, butter, and salt in a saucepan to which the rice was added and cooked. Some thawed, frozen green peas were added right before serving.

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