Orange Chicken Scaloppine with Roasted Pepper Puree

Orange Chicken Scaloppine with Roasted Pepper Puree

Recipe courtesy Serena Palumbo

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

25 min

Level:

Easy

Serves:

7 servings

Ingredients

Chicken:

• 2 tablespoons olive oil
• 3 1/2 large boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine or white grape juice
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 1/2 cup chicken broth

Pepper puree:

• 1 orange pepper, seeded and sliced
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chicken broth
• Kosher salt and freshly ground black pepper

Directions

Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.

Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the orange pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.

Arrange 1 chicken breast on each plate. Top with some the red pepper puree and serve.

Notes:

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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