Orange Piccata Chicken

Well, when you think of Piccata you naturally think of lemon, right?  When I saw this in the Cuisine at Home Weeknight Menus I just had to give it a try. 

The chicken is juicy and tender and the sauce is velvety smooth.  I paired this with long grain and wild rice with sweet peas.  I just love when a weeknight dinner comes together with ease.

You know you hit a home run in the kitchen when your husband can’t stop telling you how delicious the meal is, how pretty you are, and he is really glad he married you;  AND when your teenage son comes back for seconds and grunts twice.  Well…that’s when you know you will be loved for one more day. 

You can use freshly squeezed orange juice or juice from the carton.  I had orange juice on hand so I used it straight from the carton.  This will yield a slightly sweeter sauce, but it was really delicious.

I also did not have any wine opened (I know, shocking, right?) so I just used chicken broth.  This is a great substitute if you don’t like cooking with wine.

Find two of the largest skinless, boneless chicken breasts you can find (I think my two were just a little shy of a pound).  Cut each in half and pound out to 1/4″ thick.  Sprinkle with salt and pepper.

Dredge each cutlet into the flour.

Heat the oil until hot and add the cutlets.  (I have to confess I used a little more oil than the suggested 2 tablespoons.  When it came time to de-glaze I just poured the excess out of the pan….shhh, don’t tell anyone).

Cook on the first side for about 4 or 5 minutes, then turn over and cook for an additional 2 or 3 minutes.  Remove to a plate and cover with foil.

De-glaze the pan with the orange juice, wine or chicken broth, and Dijon mustard.  Let it cook down to about half, which should take about 5 minutes on medium heat.

Add in the butter.  I was supposed to cube it but it still came out perfect.  Give it a good whisk.

After the butter has melted into the sauce add the orange slices.

Now add the chicken back in and let it get a little warm.  Turn once, this way the top will get warm and also be glazed with the sauce.

Oh yes, I really do think you have one more chance to redeem yourself with your family with this delicious and easy meal….worst case scenario is that you will get a hug.  I should make this every night!

Orange Piccata Chicken
Makes 4 cutlets
From Cuisine at Home Weeknight Menus

2 large boneless, skinless chicken breasts
Salt and Pepper
1/4 cup all-purpose flour
2 Tablespoons olive oil

3/4 cup fresh or from the carton orange juice (from the carton will be a little sweeter, but that’s what I used and it was delicious)
1/2 cup dry white wine OR chicken broth
2 teaspoons Dijon mustard

4 tablespoons cold unsalted butter, cubed
4 thin orange slices, halved

1/4 cup slivered almonds, toasted

Cut each breast in half.  Cover with plastic wrap and pound to 1/4″ thickness.  Remove plastic and season with salt and pepper.

Dredge chicken in the flour.  Saute cutlets in a large 12″ skillet in oil over medium-high heat for 4-5 minutes, or until golden brown.  Flip and saute for 2 more minutes.  Remove cutlets from pan and keep warm.

Deglaze pan with juice, wine OR chicken broth, and mustard.  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.

Side dish suggestion:  I made the Uncle Ben’s Long Grain and Wild Rice and added Sweet Peas.   Make according to package directions.


One Comment

  1. Shayni George says:

    OMG! This was so simple, and sooo delicious!

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