Friday, October 17, 2025

Orange Chicken Piccata w/ Shallots - Serves 2

Orange Chicken Piccata w/ Shallots - Serves 2

Adapted from Washington Post

Difficulty Rating: 2 - Doesn't take too much time once mis en place is done

Ingredients:

  • 2 large or 4 small to medium shallots (~4 oz total), peeled
  • 1/6 to 1/4 cup all-purpose flour
  • 1/4 tsp + 1/8 tsp fine salt (keep divided), plus more as needed
  • 1/4 tsp + 1/8 tsp freshly ground black pepper, divided, plus more as needed
  • One 10-12 oz boneless, skinless chicken breast
  • 2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes, plus more as needed
  • 1/4 to 1/2 cup no-salt-added chicken broth or dry white wine
  • 1 tsp finely grated orange zest (from ~1 large orange) 
  • 1/4 cup fresh orange juice (~1 to 2 oranges)
  • 1 tbsp capers, drained
  • 1/2 to 1 tsp caper brine
  • 1 tbsp unsalted butter
  • 3 tbsp coarsely chopped fresh flat-leaf parsley
  • Cooked rice, cous cous, or crusty bread for serving

  • Equipment/Other:
Large skillet (12") - We use our All-Clad
Tongs

Directions:
  1. Slice shallots: if large, into eighths; if small, into quarters, but for either keep a bit of the stem attached so each piece stays intact. 
  2. Place the flour in a shallow dish, add 1/2 teaspoon each of the salt and pepper, and stir to combine.
  3. On a cutting board, slice each breast "across the equator" so the meat opens like a book/butterfly, then separate the halves. Place a piece of wax paper or plastic wrap over the chicken and use a mallet or rolling pin to pound it to 1/4-inch thickness. 
  4. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  5. Close doors and open windows as needed (unless you have a ventilated hood). Have ready a large plate near the stove. 
  6. Over medium heat, heat the oil until shimmering. 
  7. Add the chicken halves to the skillet, and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer the cooked cutlets to the prepared plate and repeat with the remaining chicken.
  8. Reduce the heat to medium-low and add the shallots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Season with the remaining 1/8 teaspoon each of salt and pepper, and the crushed red pepper flakes, and cook for another 1 minute.
  9. Add the wine or broth, increase the heat to medium and bring the mixture to a simmer. Cook, scraping the bottom of the pan to dislodge any browned bits, until the wine reduces by half, about 2 minutes. 
  10. Stir in the orange zest and juice, and the capers and caper brine to combine, and bring the mixture to a simmer, about 1 minute.
  11. Return the chicken to the skillet. Add the butter and cook, stirring, until it melts and the chicken is warmed through, 2 to 3 minutes. Baste and flip the chicken pieces to coat them in the sauce. Taste, and season with more salt, pepper and red pepper flakes, if desired. 
  12. Divide among plates, sprinkle with the chopped parsley and serve warm, with rice, or crusty bread and a green salad.

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Orange Chicken Piccata w/ Shallots - Serves 2

Orange Chicken Piccata w/ Shallots - Serves 2 Adapted from  Washington Post Difficulty Rating: 2 - Doesn't take too much time once mis e...