2 boneless skinless chicken breast halves
¼ Cup GF 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
Instructions:
Cut each breast in half lengthwise.
Cover with plastic wrap and pound to ¼” thickness.
Remove plastic and salt and pepper.
Dredge chicken in GF 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.
NOTE: We'll be doing this recipe a second time soon, adding orange zest and a tablespoon of orange marmalade to the sauce. We'll shoot some pix then.
