Sautéed Chicken Breast With Orange-Shallot Sauce
1/3 cup all-purpose flour
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound boneless/skinless chicken breast pounded to 1/2″
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/3 cup)
1/2 cup dry white wine
1 cup freshly squeezed orange juice
2 heaping teaspoons Dijon mustard
2 teaspoons butter
2 tablespoons chopped fresh cilantro
Mix flour, salt and pepper in a shallow dish. Thoroughly dredge chicken in the mixture.
Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add the chicken and cook until lightly browned and just opaque in the center, 4 to 5 minutes per side. Transfer to a plate and cover loosely with foil.
Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add any juices from the chicken, butter and cilantro; stir until the butter has melted. Transfer chicken to individual plates, top with sauce and serve.
Tonight, I’m serving with oven roasted baby potatoes & rosemary, garden salad and fresh fruit compote.