ORANGE PICCATA CHICKEN
From Cuisine at Home. A nice variation on the traditional recipe. And while I don't always have lemons at home, I usually have OJ. Serve with rice and a green veggie or salad.
Provided by dianegrapegrower
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4" thickenss. Remove plastic 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. Remove from pan and keep warm.
- Deglaze pan with juice, wine, and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
- Whisk in butter until melted. Add orange slices (if using) and return chicken cutlets to pan to heat through.
- Garnish with almonds and parsley and serve.
Nutrition Facts : Calories 340.8, Fat 21.8, SaturatedFat 9.5, Cholesterol 76.9, Sodium 78.3, Carbohydrate 13.2, Fiber 1.2, Sugar 4.5, Protein 18
CHICKEN PICCATA
For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
CRANBERRY SAUCE EXTRAORDINAIRE
I got this recipe from a mother's blog I follow and tried it this year... AMAZING. I didn't have OJ concentrate, so squeezed a fresh orange into the mixture and it was still great.
Provided by Annie73
Categories Low Protein
Time 20m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put water and sugar in a medium pot and bring to a boil, dissolving sugar.
- Add the rest of the ingredients and bring back to a boil.
- Cover, turn heat to low, and simmer for 30 minutes or until cranberries pop.
- Let cool to room temperature and enjoy! You can serve it warm or chilled.
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