Thursday, January 4, 2018

Citrus Herb Chicken with Broccoli (a re-post)

I purchased a WILLIAMS SONOMA cookbook, WEEKNIGHT FRESH AND FAST, and it is FILLED with wonderful, mouth-watering recipes.

This "winner, winner, chicken dinner" recipe was included. I traded the turkey cutlets for chicken, and used regular broccoli instead of the baby broccoli that the recipe called for.  It was wonderful!

As you can see, I served it with a side of quinoa, a healthy Organic salad, and some EZEKIEL bread and the entire meal was devoured by my bunch.

It's one of the meals that is so tasty and fresh, and you'll  leave the table feeling satisfied, but not bloated and miserable. ;)

I hope you give it a try.

1 large orange
1 to 1/4 lb. Chicken breast cutlets
1 Tbs. plus 1 tsp. minced fresh
Coarse kosher salt and freshly ground
pepper, to taste
minced onion, to taste (about ½ cup)
3 Tbs. olive oil
All-purpose flour for dredging

3/4 lb. baby broccoli spears
1 cup low-sodium chicken broth

Finely grate the zest from the orange. Squeeze the juice from the orange and
measure 1/4 cup juice. Sprinkle the chicken on both sides with the orange zest
and the 1 Tbs. tarragon, and season with salt and pepper.
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil.

Dredge half of the chicken in the flour and shake off any excess. Add the chicken
to the pan and sauté until cooked through and golden brown, 2 to 3 minutes per
side. Transfer the chicken to a warmed platter and cover loosely with aluminum
foil. Warm 1 Tbs. of the olive oil in the pan and repeat to dredge and cook the
remaining chicken.
In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil.
Add the shallot/onion and sauté until beginning to brown, about 1 minute. Add the baby
broccoli and broth. Cover and boil until the broccoli is just crisp-tender, about
5 minutes. Season the broccoli with salt and pepper. Using tongs, transfer the
broccoli to the platter and arrange alongside the chicken.
Add the 1/4 cup orange juice to the pan and boil, stirring frequently, until the liquid is
reduced and almost syrupy, about 3 minutes. Stir in the 1 tsp. Tarragon.

Divide the chicken and broccoli among 4 warmed plates, pour the sauce over the
and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, 2011)


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