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.
Yes, there is some orange zest in this picture. Nice orange flavor without going overboard. I’ll make this one again.
Art