Orange Piccata Chicken

This is a different take on the traditional Chicken Piccata, and is extremely easy and SO tasty. We make it all the time. The recipe is from Cuisine At Home, one of my favorite food magazines. And one tip: good non-alcoholic wines are available at Emigration Market, they're called Arial, and work really well. Their non-alcoholic wines have even won awards. Here's a picture of the chicken the last time we made it:

Makes 4 cutlets, about 35 minutes

Ingredients:

Cut and pound out:

2 boneless, skinless chicken breasts halves, (4-6 oz. each)

Dredge; saute in 2 T. olive oil:

1/4 cup all-purpose flour

Deglaze; reduce:

3/4 cup fresh orange juice

1/2 cup dry white wine

2 tsp. Dijon mustard

Whisk in; add:

4 T cold unsalted butter, cubed

4 thin orange slices, halved

Garnish with:

1/4 cup silvered almonds, toasted (we have these as optional and usually don't use them)

1 T minced fresh parsley (dried is OK too)

Directions:

Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4 inch thickness. 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. Flip and saute for 2 more minutes. Remove cutlets 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 and return cutlets to pan to heat through.

Garnish with almonds and parsley. Yummy!