Blood Orange Piccata Chicken
Submitted by ErikaD on Wed, 11/16/2011 - 17:13
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4 chicken breast cutlets
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1/2 cup flour
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2 Tbsp. Blood Orange Olive Oil
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3/4 cup fresh blood orange juice
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1/2 cup dry white wine
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2 tsp. Dijon mustard
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4 Tbsp. cold unsalted butter, cubed
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4 thin blood orange slices, halved
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1/4 cup slivered almonds, toasted
- 1 Tbsp. minced fresh parsley
Directions:
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Season cutlets with salt and pepper. Dredge in flour.
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Saute cutlets in blood orange olive oil over medium-high heat for 4-5 minutes until golden. Flip cutlets and saute 2 more minutes. Remove cutlets from pan and keep warm.
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Deglaze pan with blood orange juice, wine and mustard. Simmer until reduced by half, about 5 minutes; then reduce heat to low.
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Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.
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Garnish with almonds and parsley.
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