CHEF JEFF — ONE BYTE AT A TIME: Mex-Orange ChickenHere’s an unusual recipe that shows the subtleties possible with Mexican cuisine.
By: Herald Staff Report,
Here’s an unusual recipe that shows the subtleties possible with Mexican cuisine.
3 tablespoons flour
Salt and freshly ground black pepper
¾ pound boneless, skinless chicken breast
1 teaspoon olive oil
½ cup coarsely chopped or diced red onion
2 cloves garlic, crushed
½ cup orange juice
4 orange slices for garnish)
Place flour on plate. Season with salt and pepper. Dip chicken into flour. Coat both sides. Shake off excess flour. Heat olive oil in nonstick skillet over medium-high heat. Add chicken, onion and garlic. Brown chicken on both sides. Remove chicken to plate, leaving onion and garlic in skillet. Stir orange juice into skillet, scraping up brown bits. Lower heat to medium. Return chicken to skillet. Cover and cook, gently, until chicken is no longer pink inside. A meat thermometer inserted in thickest portion should read 170 degrees. If skillet becomes dry, add a little more orange juice or water. Remove from skillet to 2 plates, spoon sauce and onion on top and garnish with orange slices.
Yield: Serves 2.
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