Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Each part of the blood orange (zest, segments, juice) lends a layer of flavor--sweet, tart, pungent--to this sophisticated yet speedy-to-prepare dish. Thin-pounded paillards of chicken breast cook quickly and evenly; pork would be great here too.

Judith Fertig
Source: EatingWell Magazine, January/February 2020

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 1/2 teaspoon zest from 1 orange. Juice the orange into a medium bowl and add the zest. Segment the remaining 3 oranges (see Tip): Using a sharp knife, slice both ends off and remove the peel and white pith. Set a fine-mesh sieve over the bowl. Working over the sieve, cut the orange segments from their surrounding membranes. Squeeze juice out of the membranes and peel before discarding. Reserve the orange sections and juice separately.

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  • Cut chicken into 4 pieces. Place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until about 1/4 inch thick. Season with salt and white pepper.

  • Beat egg in a shallow dish. Place Parmesan on a plate. Dip the chicken into the egg, then dredge lightly in the Parmesan, pressing to help it adhere.

  • Heat oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat. Add the chicken and cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 5 to 7 minutes total. Remove to a plate. Add the reserved orange juice to the pan and bring to a boil. Cook for 1 minute. Add the reserved orange segments and the remaining 1 tablespoon butter and stir until melted. Serve the chicken with the sauce and parsley, if using.

Tips

Tip: How to segment an orange: For pretty, pith-free citrus sections, try suprêming. First, cut a thick slice off both ends of the fruit with a chef's knife. Next, stand the fruit on a cut end and slice off the peel and white pith below it, following the curve of the fruit with the knife as you go. Finally, working over a bowl, use a paring knife to cut toward the center of the fruit to release each segment from the surrounding membranes. (Squeeze any extra juice from the membranes into the bowl.)

Equipment: Parchment paper

Nutrition Facts

392 calories; protein 32.3g; carbohydrates 15.6g; dietary fiber 2.4g; sugars 11g; fat 21.9g; saturated fat 7.9g; cholesterol 157.4mg; vitamin a iu 734.4IU; vitamin c 58.4mg; folate 17.3mcg; calcium 174.8mg; iron 1mg; magnesium 38.7mg; potassium 648.7mg; sodium 462.7mg.
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/29/2020
This went together very quickly and easily. I removed the chicken breasts from the pan and then did the sauce. I segmented 1 and juiced 2. I think the juice from 1 orange would be inadequate for saucing this recipe even after the addition of butter. Blood oranges are a frequent offering for my Imperfect Foods box so I get them often. This will be another recipe I can use them with. Very good. Read More
Rating: 5 stars
02/11/2020
I am vegetarian so I didn't actually try this but my family loved it it was an immediate add to our menu rotation. I enjoyed cooking it it is actually quite simple but somehow feels luxurious. Highly recommended by my carnivores! Read More