2 boneless, skinless chicken breasts- pounded out flat
1/4 cup AP Flour
2 Tbl. olive oil
3/4 cup fresh orange juice
1/2 cup dry white wine
2 tsp. dijon mustard
4 Tbl. cold butter, cubed
4 thin orange slices
1/4 cup slivered almonds
1 Tbl. minced parsley
Cut each breast in half lengthwise. Cover with plastic wrap and pound thin to 1/2 inch thickness. Remove plastic, season with salt and pepper.
Dredge chicken in flour. Saute cutlets in olive oil in a large saute pan over medium high heat for 4-5 minutes, or until golden brown. Flip and saute for 2 more minutes. Remove cutlets from pan and keep warm.
Deglaze pan with juice, 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 until heated through.
Garnish with almonds and parsley.
Made this 8/28/07, with Vegetable Melange. Delicious!