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Chicken Valencia

Ingredients

8 boneless, skinless chicken breast halves

½ cup plain flour

3 tbsp olive oil

1 cup dry white wine

1 tbsp lemon juice

1 tbsp grated orange zest

1/3 cup orange marmalade

Salt and freshly ground pepper

Spring Onion, chopped

1 Orange sliced

Method

Rinse chicken and pat dry.

With your Wüsthof Crème iKON 17cm Santoku Knife, slice the chicken into bite-sized cubes.

Coat chicken lightly with flour on all sides; shake off excess.

Preheat a sauté pan over medium heat.

Add 2 tablespoons of the oil and wait about 1 more minute.

Add as many pieces of chicken to pan, without crowding.

Cook until lightly browned on bottom (3 - 5 minutes).

Then turn and continue to cook until meat in thickest part is no linger pink; cut to test (3 - 5 more minutes).

As chicken pieces are cooked, place on a warm platter and keep in a 200°F oven.

Add up to 1 tablespoon more oil to pan as needed to cook the remaining pieces.

When all chicken has been cooked, add wine and lemon juice to cooking pan.

increase heat to high and bring mixture to a boil, stirring to loosen drippings from pan.

Cook, stirring often, until liquid is reduced by about half (3 - 5 minutes).

Stir in orange zest and marmalade.

Season to taste with salt and pepper.

Pour sauce over chicken, sprinkle spring onion and No sticking challenges! garnish with orange.


Last modified on Tuesday, 17 July 2012 15:47
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