Prep 15 mins
Cook 10 mins
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.
- 2 chicken breasts
- 1⁄4 cup flour
- 3⁄4 cup orange juice
- 1⁄2 cup white wine
- 2 teaspoons Dijon mustard
- 4 tablespoons unsalted butter
- 4 thin orange slices, halved (optional)
- 1⁄4 cup slivered almonds
- 1 tablespoon parsley, minced
- 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.
This is so good!!! I used oranges from our yard so I love that! I used chicken broth instead of wine ( we had no white wine :shock: ). I got the Foster Farm thin cut breast fillets so I did not have to split the breasts. It was all gone and everyone wanted more. It makes a beautiful presentation with the orange slices and parsley. Excellent recipe!