Orange and Cilantro Cream Chicken
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- chicken breast halves, skinless and boneless
- 1/4 c
- flour, seasoned with salt, pepper, big pinch of herbs de provence
- olive oil
- 1/2 c
- white wine
- 3/4 c
- fresly squeezed orange juice (approx. 4)
- 2 Tbsp
- orange zest (approx. 2 oranges)
- 1 Tbsp
- dijon mustard
- 4 Tbsp
- cold butter
- sea salt
- fresh black pepper
- 1/2 c
- light cream
- large handful chopped cilantro
1Cut each chicken breast in half (8 pieces) and pound each piece to a thinner consistency (approx. 1/4 inch thick) Some pieces may spread out a little bigger.
2Put seasoned flour into a zip bag. Put chicken pieces in bag and shake to coat
3Heat enough olive oil to well coat a large skillet pan. Lightly brown all chicken pieces on both sides. Remove chicken from skillet. Chicken may not be cooked all the way through. That is ok, because the chicken will finish cooking in the sauce later.
4On medium-high heat, de-glaze hot skillet with white wine and scrape any brown bits from pan. Cook for about one minute. Add orange juice and zest. Wisk in mustard and simmer about one minute longer. Season with sea salt and black pepper to taste. Wisk in cold butter until dissolved. Add light cream and cilantro.
5Add chicken pieces and any juices to the orange sauce. Turn heat to low simmer. Cover skillet and continue to cook for 20 minutes turning chicken pieces once.
6Serve with garlic mashed potatoes, cranberry stuffing or seasoned white rice.