This was a great recipe. I got it from CI best light recipes. Always looking for ways to liven up chicken and cook healthy - this had a lot of great flavors. I am copying the recipe as written - but I added more Chipotle and only cooked 2 chicken breasts -but all the sauce. I know Lots of sauce is not healthy - but there really isn't much bad for you in the sauce!! I served with roasted brussel sprouts.
Exported from MasterCook *
Chicken Cutlets with Apricot-Orange Relish with Chipotle
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cutlets
4 boned and skinned chicken breast halves
1/2 cup unbleached flour
2 tablespoons vegetable oil
Sauce
1 medium shallot (about 3 tbsp) -- minced
1/4 teaspoon salt
2 medium garlic clove -- minced
1/2 chipotle chile canned in adobo
1 cup orange juice
1/2 cup dried apricots -- chopped
1 orange -- peeled and quartered
1 tablespoon fresh cilantro -- minced
black pepper
To slice the chicken breasts into cutlets, lay the chicken breasts on a
cutting board smooth side up . Press one hand on top of the chicken.
Using a sharp
chefs knife carefully slice the chicken in half horizontally to yield two
thin cutlets between 1/4 and 1/2 inch thick.
Slice the orange quarters crosswise into 1/4 inch wedges. Set aside
For the cutlets: Pat the cutlets dry with a paper towel and season with
salt and pepper. Lightly dredge in flour, shake off excess and set aside.
Heat 1 Tbsp of the oil in a 12 inch skillet over medium-high heat until
just smoking. Lay half of the cutlets in the skillet and cook until
lightly browned about 3
minutes. Flip the cutlets and continue to cook until the meat is no
longer pink in the center about 2 more minutes. Transfer cutlets to a
plate, cover with foil ,
set aside. Repeat with remaining oil and cutlets.
For the Sauce: Add the shallots and salt to the oil left in the pan.
Return to medium-low heat, and cook until softened, about 2 minutes. Stir
in the garlic and
the chipotle chile and cook until fragrant, about 30 seconds.
Stir in the orange juice and apricots, scraping up the browned bits.
Bring to a simmer and cook until the apricots are plump and the juice has
thickened,
about 2 minutes.
Pour any accumulated chicken juices into the simmering sauce. Off heat,
stir in the oranges and cilantro and season with salt and pepper to taste.
Spoon the sauce over the chicken before serving.
Copyright:
"CI Best Light Recipes"
Ratings : Great - favorite 0
- - - - - - - - - - - - - - - - - - -
NOTES : I only cooked 2 chicken breasts and the full sauce. Made
2 servings
I used 1 to 1 1/2 chipotle peppers - great but spicy.
Served with roasted brussel sprouts.
Exported from MasterCook *
Chicken Cutlets with Apricot-Orange Relish with Chipotle
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cutlets
4 boned and skinned chicken breast halves
1/2 cup unbleached flour
2 tablespoons vegetable oil
Sauce
1 medium shallot (about 3 tbsp) -- minced
1/4 teaspoon salt
2 medium garlic clove -- minced
1/2 chipotle chile canned in adobo
1 cup orange juice
1/2 cup dried apricots -- chopped
1 orange -- peeled and quartered
1 tablespoon fresh cilantro -- minced
black pepper
To slice the chicken breasts into cutlets, lay the chicken breasts on a
cutting board smooth side up . Press one hand on top of the chicken.
Using a sharp
chefs knife carefully slice the chicken in half horizontally to yield two
thin cutlets between 1/4 and 1/2 inch thick.
Slice the orange quarters crosswise into 1/4 inch wedges. Set aside
For the cutlets: Pat the cutlets dry with a paper towel and season with
salt and pepper. Lightly dredge in flour, shake off excess and set aside.
Heat 1 Tbsp of the oil in a 12 inch skillet over medium-high heat until
just smoking. Lay half of the cutlets in the skillet and cook until
lightly browned about 3
minutes. Flip the cutlets and continue to cook until the meat is no
longer pink in the center about 2 more minutes. Transfer cutlets to a
plate, cover with foil ,
set aside. Repeat with remaining oil and cutlets.
For the Sauce: Add the shallots and salt to the oil left in the pan.
Return to medium-low heat, and cook until softened, about 2 minutes. Stir
in the garlic and
the chipotle chile and cook until fragrant, about 30 seconds.
Stir in the orange juice and apricots, scraping up the browned bits.
Bring to a simmer and cook until the apricots are plump and the juice has
thickened,
about 2 minutes.
Pour any accumulated chicken juices into the simmering sauce. Off heat,
stir in the oranges and cilantro and season with salt and pepper to taste.
Spoon the sauce over the chicken before serving.
Copyright:
"CI Best Light Recipes"
Ratings : Great - favorite 0
- - - - - - - - - - - - - - - - - - -
NOTES : I only cooked 2 chicken breasts and the full sauce. Made
2 servings
I used 1 to 1 1/2 chipotle peppers - great but spicy.
Served with roasted brussel sprouts.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.