Total Time
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.

Ingredients Nutrition


  1. Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4" thickenss. Remove plastic and season with salt and pepper.
  2. 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.
  3. Deglaze pan with juice, wine, and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
  4. Whisk in butter until melted. Add orange slices (if using) and return chicken cutlets to pan to heat through.
  5. Garnish with almonds and parsley and serve.
Most Helpful

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!

susie cooks March 23, 2009