Orange Chicken Piccata

Orange Chicken Piccata Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Orange Chicken Piccata is a delicious and flavorful dish that combines the tangy taste of orange with the savory flavors of chicken. This dish is perfect for a quick and easy weeknight meal or a special dinner with friends and family.

History

The origins of Orange Chicken Piccata are not entirely clear, but it is believed to have been inspired by traditional Italian chicken piccata recipes. The addition of orange juice and marmalade gives this dish a unique and refreshing twist.

Ingredients

1 lb (454 g) boneless skinless chicken breasts, pounded thin
2 tbsp flour
0.5 cup orange juice
0.25 cup sweet and tangy honey mustard (French's, or dijon mustard)
0.25 cup orange marmalade
0.25 tsp crushed rosemary leaves
1 orange, thinly sliced and quartered

How to prepare

Coat the chicken with flour and shake off any excess.
Heat 1 tbsp of oil in a nonstick skillet.
Cook the chicken for 5 minutes or until it is browned.
In a separate bowl, mix together the orange juice, mustard, marmalade, and rosemary.
Add the mixture to the skillet.
Bring it to a boil.
Simmer, uncovered, over medium-low heat for 5 minutes or until the chicken is no longer pink in the center and the sauce thickens slightly.
Stir in the orange pieces and heat through.
Serve with rice if desired.

Variations

Substitute chicken breasts with chicken thighs for a richer flavor.
Add capers or olives for a briny twist.
Use lemon juice instead of orange juice for a classic chicken piccata flavor.

Cooking Tips & Tricks

Make sure to pound the chicken breasts thin to ensure even cooking.

- Use a nonstick skillet to prevent the chicken from sticking.

- Adjust the amount of orange marmalade to suit your taste preferences.

- Serve the dish with rice or pasta for a complete meal.

Serving Suggestions

Serve Orange Chicken Piccata with steamed vegetables or a side salad for a complete and nutritious meal. Pair it with a glass of white wine or a refreshing citrus cocktail for a delightful dining experience.

Cooking Techniques

Pounding the chicken breasts thin ensures even cooking and tender meat.

- Simmering the sauce allows the flavors to meld together and thicken slightly.

Ingredient Substitutions

Use honey or maple syrup instead of orange marmalade.

- Substitute orange juice with lemon juice for a different citrus flavor.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.

- Cook the chicken and reheat it in the sauce when ready to serve.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or chives. - Arrange the orange slices on top of the chicken for a decorative touch.

Pairing Recommendations

Pair Orange Chicken Piccata with a side of garlic bread or crusty bread for dipping in the sauce.

- Serve with a side of roasted potatoes or creamy mashed potatoes for a hearty meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 1g

- Sugars: 15g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin C: 50% DV

- Iron: 10% DV

Alergens

Contains: Wheat

Summary

Orange Chicken Piccata is a balanced meal that provides a good source of protein, vitamin C, and iron. It is relatively low in calories and fat, making it a healthy option for a satisfying meal.

Summary

Orange Chicken Piccata is a delightful and flavorful dish that is perfect for any occasion. With a balance of sweet and tangy flavors, this dish is sure to become a favorite in your recipe collection. Enjoy this delicious meal with your loved ones and savor every bite of this delectable dish.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Maria in her quaint little kitchen in the heart of Tuscany. Maria was a fantastic cook, and I always admired her ability to create delicious dishes with just a few simple ingredients.

As we sat at her kitchen table sipping on a glass of Chianti, Maria suddenly pulled out a tattered old cookbook from her pantry. It was filled with handwritten notes and dog-eared pages, a testament to the many years of cooking and experimenting that had gone into its creation.

With a mischievous glint in her eye, Maria flipped through the pages until she landed on a recipe for Orange Chicken Piccata. She explained that it was a dish she had learned to make from her own grandmother, who had passed it down to her as a young girl.

Intrigued by the combination of flavors and the simplicity of the ingredients, I asked Maria to show me how to make it. She happily obliged, guiding me through each step with patience and precision. As we worked together in her cozy kitchen, the scent of citrus and garlic filled the air, making my mouth water in anticipation.

The first step was to marinate the chicken in a mixture of orange juice, garlic, and herbs. Maria explained that this would infuse the meat with a subtle sweetness and tanginess, creating a perfect balance of flavors in the finished dish.

While the chicken marinated, we prepared the sauce by sautéing shallots, capers, and orange zest in a generous amount of butter. The aroma that wafted from the pan was intoxicating, and I couldn't wait to taste the final result.

Once the sauce had simmered and thickened, we added the marinated chicken to the pan and let it cook until it was tender and juicy. The bright orange color of the sauce against the golden brown chicken was a sight to behold, and I knew that this dish would be a feast for both the eyes and the palate.

Finally, it was time to serve the Orange Chicken Piccata. Maria plated the chicken on a bed of creamy risotto and drizzled the sauce over the top, garnishing it with fresh parsley and a squeeze of lemon. The first bite was a revelation – the tender chicken melted in my mouth, while the tangy citrus flavors danced on my tongue.

As I savored each mouthful, I felt a sense of connection to the past and to the generations of women who had come before me, passing down their culinary knowledge and love through the simple act of cooking. I realized that recipes like this one were not just about food, but about tradition, family, and the joy of sharing a meal with loved ones.

Since that day in Maria's kitchen, Orange Chicken Piccata has become a staple in my own recipe repertoire. I have made it for countless family gatherings, dinner parties, and quiet evenings at home, each time adding my own touch and flare to the dish.

But no matter how many times I make it, the memory of that sunny afternoon in Tuscany will always remain with me – a reminder of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. And for that, I am forever grateful.