Gluten Free Orange Piccata
2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices
Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, 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 chicken to pan and heat thoroughly. Garnish with slivered almonds.
2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices
Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, 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 chicken to pan and heat thoroughly. Garnish with slivered almonds.
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