The Chicken Chronicles (part 1.) Orange Chicken Piccata

In my quest to find affordable and healthy food for my family, it has become abundantly clear to me that chicken is a budget life saver!

I have a love/hate relationship with poultry. When I was a teenager my mom got on a health kick and cooked chicken and turkey for, what seemed like, a month straight. (Sorry to reveal our dark family secret, Mom). After that (teenage rebel that I was) I decided to become a vegetarian. It lasted for six years. Now that I’m a responsible, tax paying adult with children of my own…I see the value and versatility of our fine feathered friends (Wow.. Holy alliteration, Batman!)  This week I will magically be transforming two fryer chickens into four completely different meals. Chicken…what an amazing protein!!!!

Before I get to the many uses of fryer chickens, I will first post my recipe for Orange Chicken Piccata. I found this recipe in the  August 2008 issue of Cuisine at Home magazine.  Eventually, I will be posting pictures of these dishes but…I still can’t find my camera charger. Organization is on my 2011 resolutions list…so is learning how to use punctuation properly!

Traditional Chicken Piccata is made with lemons and capers. Both of these items register pretty high on Hubby’s “Yuck” scale. This unique recipe calls for oranges and toasted, slivered almonds. How can you go wrong with a combo like that?

Orange Chicken Piccata:

2 boneless, skinless chicken breast halves

1/4 cup all purpose flour

3/4 cup fresh orange juice

1/2 cup dry white wine

2 t. Dijon mustard

4 T cold unsalted butter, cubed

4 thin orange slices, halved

1/4 cup slivered almonds, toasted

1 T minced fresh parsley

First, cut each breast in half lengthwise. Cover with plastic wrap and  pound until 1/4″ thickness. Pounding out chicken can be quite therapeutic especially when your oldest child is on the kitchen floor, protesting “I don’t WANT chicken, Mommy!”

Remove plastic wrap and season with salt and pepper

Dredge chicken in flour. Saute cutlets in oil in a large saute pan over medium-high heat for 4-5 minutes, or until golden brown. Flip and saute for two more minutes. Remove cutlets from pan and keep warm.

Deglaze the pan with juice, wine and mustard. This is my favorite part! My kitchen smelled so good at this point, I was ready to start chewing on the countertops. Simmer until reduced by half, about 5 minutes. Reduce heat to low.

Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.

Garnish with almonds and parsley.

I was pretty happy with this meal. Unfortunately, I did not have Dijon mustard in my fridge so I substituted with honey-mustard salad dressing. It didn’t add as much flavor as Dijon would have but it was still pretty tasty!  Hubby liked it too! Bean decided to go vegetarian for the night and only ate side dishes. He gets his rebellious side from me!

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5 thoughts on “The Chicken Chronicles (part 1.) Orange Chicken Piccata

  1. Deglazing: (directly from the Cuisine at Home magazine) The bottom of the pan develps little brown patches from flour and juices of the chicken. This is caled fond, and it’s packed with flavor. To capture all of it, the pan mus be deglazed with liquid- in this case, orange juice and wine. 🙂

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