Orange Chicken Picatta
Lightly breaded chicken breasts enhanced with an orange-mustard sauce make this a perfect entree for entertaining.
Recipe from Kellogg's
1 cup Kellogg's® Corn Flake Crumbs
1 1/2 teaspoons grated orange peel
1 egg white, slightly beaten
1 tablespoon water
4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
3 tablespoons all-purpose flour
1 tablespoon vegetable oil, divided
3/4 cup orange juice
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon butter or margarine, softened
1 1/2 teaspoons cornstarch
1/4 cup sliced green onions
2 cups hot cooked brown rice
1 medium orange, halved and thinly sliced
On wax paper combine KELLOGG'S CORN FLAKE Crumbs and orange peel. Set aside. In shallow dish combine egg white and water. Set aside.
Use paper towel to carefully wipe crumbs from skillet. Add orange juice, wine and mustard to skillet. Bring to boiling. Boil, uncovered about 4 minutes or until reduced to 3/4 cup. Meanwhile, stir together butter and cornstarch. Add to orange juice mixture, stirring until smooth. Cook over medium heat until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in onions.
Serve chicken over brown rice. Top with orange slices. Spoon orange sauce over all.
Per Serving: cal. (kcal) 530, Fat, total (g) 10, chol. (mg) 105, sat. fat (g) 3, carb. (g) 55, fiber (g) 2, pro. (g) 46, vit. A (IU) 292, vit. C (mg) 53, sodium (mg) 460, calcium (mg) 20, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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