Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: ACW3 on December 05, 2016, 07:58:37 PM
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I had some thinly sliced chicken breasts packaged and in my freezer. I had several nice looking oranges in the refrigerator. What to do? Simple! Pound the chicken breasts until they are really thin and then cook them quickly.
I based my recipe on one from goDutch.com. This is a chicken variation of my Jaeger Schnitzel from the other night. I served the finished chicken with some rice.
Chicken fillet with orange sauce
2 thinly sliced chicken breast fillets
white pepper, salt
6 tbsp olive oil
1 cup chicken stock
1 tsp grated orange peel
4 tbsp orange liqueur
4 tbsp fresh orange juice
2 tsp corn starch
4 oz. cold butter, cut in eight
Lightly coat the pounded chicken with Wondra flour. Sear the meat quickly to a golden brown. Sprinkle with salt and set aside. Bring the stock to a boil. Add finely grated orange peel, orange juice and liqueur. Bring to a boil, whisk in the cornstarch and seven of the eight pieces of cold butter. Whisk well. Take from the fire and add the last piece of butter. Add salt and pepper to taste.
(http://i1034.photobucket.com/albums/a429/acwiesemann/fullsizeoutput_1d89_zpscejfxsvc.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_1d89_zpscejfxsvc.jpeg.html)
Yes, there is some orange zest in this picture. Nice orange flavor without going overboard. I’ll make this one again.
Art
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Art that looks mighty tasty! You better plate me! :P
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Art...I just made some more collards, to go with that..best I ever made..25 minutes in the pc. .☆´¯`•.¸¸. ི♥ྀ.
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Looks good Art!
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Looks very tasty expecailly with that gravy.
I know i have to wait for the recipe. ;D
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That's an interesting dish. Always looking for different ways to prepare chicken.
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Looks beautiful Art!!! I don't normally like orange chicken but this looks good enough for me to give it a try, bookmarked! Don
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That looks really tasty, Art. Hate to show my ignorance, but, what is "Wondra" flour?
BD
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That looks really tasty, Art. Hate to show my ignorance, but, what is "Wondra" flour?
BD
Don't know where Art went -- eating chicken somewhere, I guess. Anyway, Wondra(tm) is a specially processed flour used as a thickening agent. Comes in a blue, round, "can" in the flour section at most grocery stores. I use it a lot for tightening chili and thickening soups. Similar function to corn starch. Dissolves easily and doesn't clump like all purpose flour.
Hub
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Very nice! :)
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My kind of dish......well done sir
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That looks really tasty, Art. Hate to show my ignorance, but, what is "Wondra" flour?
BD
Don't know where Art went -- eating chicken somewhere, I guess. Anyway, Wondra(tm) is a specially processed flour used as a thickening agent. Comes in a blue, round, "can" in the flour section at most grocery stores. I use it a lot for tightening chili and thickening soups. Similar function to corn starch. Dissolves easily and doesn't clump like all purpose flour.
Hub
Thanks, Hub. So, do you think the Wondra replaces the 2 tbsp of corn starch in the recipe or, as the dredge, wasn't specifically listed?
Also, are there any advantages to Wondra over corn startch?
BD
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Looks fantastic.
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That looks really tasty, Art. Hate to show my ignorance, but, what is "Wondra" flour?
BD
Don't know where Art went -- eating chicken somewhere, I guess. Anyway, Wondra(tm) is a specially processed flour used as a thickening agent. Comes in a blue, round, "can" in the flour section at most grocery stores. I use it a lot for tightening chili and thickening soups. Similar function to corn starch. Dissolves easily and doesn't clump like all purpose flour.
Hub
Thanks, Hub. So, do you think the Wondra replaces the 2 tbsp of corn starch in the recipe or, as the dredge, wasn't specifically listed.
Also, are there any advantages to Wondra over corn startch?
BD
I'm certainly not going to disavow anything Hub says, but oddly enough I believe it's main purpose is in GRAVY MAKING! :D
So it's good stuff! :thumbup:
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That looks really tasty, Art. Hate to show my ignorance, but, what is "Wondra" flour?
BD
Don't know where Art went -- eating chicken somewhere, I guess. Anyway, Wondra(tm) is a specially processed flour used as a thickening agent. Comes in a blue, round, "can" in the flour section at most grocery stores. I use it a lot for tightening chili and thickening soups. Similar function to corn starch. Dissolves easily and doesn't clump like all purpose flour.
Hub
Thanks, Hub. So, do you think the Wondra replaces the 2 tbsp of corn starch in the recipe or, as the dredge, wasn't specifically listed.
Also, are there any advantages to Wondra over corn startch?
BD
I'm certainly not going to disavow anything Hub says, but oddly enough I believe it's main purpose is in GRAVY MAKING! :D
So it's good stuff! :thumbup:
Still don't know where Art disappeared to and don't want to hijack his thread but I went to the kitchen and got my can of Wondra. It has a picture of a gravy boat on the front and is labeled "Quick mixing flour, enriched bleached, all-purpose. It has recipes on the can for saucepan gravy and brownie cake. The ingredients are wheat flour and malted barley flour plus the usual bunch of chemicals stored in most garages and fire departments. Could you use it to replace corn starch? Yep. Will it make gravy? Yep. You can even bake a cake with it. It is a modern miracle of science.
For the Wondra deprived I even found this way to make a substitute for it: http://www.food.com/recipe/wondra-instant-flour-substitute-438574
Finally, and for what it's worth I'll add that I don't make gravy with Wondra, I use regular ol' flour and mash out the lumps with my stirring spoon. But, I could if I wanted to.
All this research has made me hungry . . .
Art, you got any of that chicken left?
Hub
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When I make gravy. I use the equal parts butter and flour mixed together with a wisk and then added to whatever boiling broth I'm using..no lumps..works for me. .☆´¯`•.¸¸. ི♥ྀ.
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When I make gravy. I use the equal parts butter and flour mixed together with a wisk and then added to whatever boiling broth I'm using..no lumps..works for me. .☆´¯`•.¸¸. ི♥ྀ.
No liquor Pam!......not for the gravy....but for the cook ;D ;D ;D ;D It is a must......I get no lumps but my head still hurts the next day ??? ??? ???
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When I make gravy. I use the equal parts butter and flour mixed together with a wisk and then added to whatever boiling broth I'm using..no lumps..works for me. .☆´¯`•.¸¸. ི♥ྀ.
No liquor Pam!......not for the gravy....but for the cook ;D ;D ;D ;D It is a must......I get no lumps but my head still hurts the next day ??? ??? ???
I said whisk..lol .☆´¯`•.¸¸. ི♥ྀ.
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When I make gravy. I use the equal parts butter and flour mixed together with a wisk and then added to whatever boiling broth I'm using..no lumps..works for me. .☆´¯`•.¸¸. ི♥ྀ.
No liquor Pam!......not for the gravy....but for the cook ;D ;D ;D ;D It is a must......I get no lumps but my head still hurts the next day ??? ??? ???
I said whisk..lol .☆´¯`•.¸¸. ི♥ྀ.
lol