Chipotle-Orange Chicken Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon butter |
1 tablespoon canola oil |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 cup thawed orange juice concentrate, undiluted |
1/2 cup water |
2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile) |
2 tablespoons water (optional) |
2 cups hot cooked brown rice |
1/3 cup chopped fresh cilantro |
cilantro sprigs (optional) |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.
4. Increase heat to medium-high. Heat pan for 2 minutes or until butter starts to brown. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.
5. Stir in reserved concentrate, 1/2 cup water, and chile. Bring to a boil; cook 2 minutes. (Thin sauce with 2 tablespoons water, if needed.)
6. Combine rice and chopped cilantro. Serve with chicken. Garnish with cilantro sprigs, if desired.
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