Chicken a l’Orange

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After I graduated high school, I had the fortunate opportunity to spend a couple of months in Europe. This was my first adventure into adulthood because I traveled by myself – no parents and no friends. What I loved about this journey was the culture and people I met on my way. Paris was one of the destination points and the food was the highlight of the city. From experience, I can stay that France is one of those culinary places you have to mark off your bucket list. Now I am not a french chef, but this frenchesque recipe reminds me of my time in Paris, the people that I met and of course all the amazing food I ate. What is your favorite food destination point and why? Tell me in the comments below! 

Ingredients:Chicken a l’Orange

  • 2 boneless, skinless chicken breast
  • ½ cup of Tinsley’s brine
  • 2 oranges, juiced and zested
  • 1/3 cup of panko flakes
  • 1 egg, beaten
  • 2 tbsp butter
  • 2 tbsp flour
  • olive oil
  • 2 cups of cooked noodles – choose your favorite shape
  • salt & pepper
  • chives – for garnish

Directions:

Brine your chicken at least 30 minutes prior to cooking. Preheat your oven to 350. The link above will instruct you on the brine process.

Place a skillet with a good drizzle of olive oil over medium heat. Remove chicken from brine and pat dry. Season chicken with salt and pepper. Pour the panko flakes into a shallow dish. Season the panko with the orange zest and a pinch of salt. Combine together with your fingers. Beat the egg with a splash of water in a separate shallow dish. Create an assembly line: chicken station, egg station, breading station and then baking sheet. One breast at a time, dunk the strip into the egg. Allow to drip and then move it over to the breading. Push the chicken into the mix to get a good coating on all sides. Finish by placing the coated strip on baking sheet. Place the breaded chicken in the skillet. Brown on each side for 4-5 minutes and remove. Place a cooking rack on the baking sheet and lay the chicken on top. The cooling rack will allow the heat to circulate around the chicken and keep it crisp. Place in the oven for about 15 minutes, until the chicken reaches an internal temperature of 165.

Let’s talk sauce. See all those brown bits at the bottom of the skillet? That’s flavor! Add 2 tbsp of butter to the pan and allow to melt. Once it melts, add flour and whisk. Allow the flour to cook out – about 2 minutes. Add the juice of your oranges. Whisk to combine, picking up the bits from the bottom of the pan and allow sauce to thicken.

Plate your dish by placing your noodles on one side of the bowl. Arrange your chicken on the other side and pour the orange sauce down on top. Garnish with a sprinkle of chopped chives.

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