Chicken Sauté Orangerie
Thin pieces of chicken are pan-fried and served with an orange and white wine sauce.
- 2 chicken breasts - halved, boned and skinned Add to list
- 1/2 cup whole wheat pastry flour Add to list
- 2 to 3 cloves garlic, minced Add to list
- 2 teaspoons butter Add to list
- 2 teaspoons safflower oil Add to list
- 2 oranges - zested, peeled and sliced Add to list
- 1 cup orange juice Add to list
- 1 tablespoon chopped fresh parsely Add to list
- 1/4 cup dry white wine Add to list
- 2 tablespoons balsamic or other wine vinegar Add to list
Pound chicken breasts between sheets of waxed paper or plastic wrap to 1/4-inch-thickness. Combine flour and garlic. Dredge chicken in flour mixture to coat.
In a large skillet, heat butter and oil. Sauté chicken until tender and browned on both sides. Remove chicken to a serving plate. Garnish with orange slices.
Add orange zest, orange juice, parsley and wine to the pan. Bring to a simmer. Add vinegar to the skillet. Reduce sauce on high heat if a thicker sauce is desired. Pour sauce over chicken.