This is basically pounded chicken with a pan sauce. It's really easy and you can tweak the flavors of the sauce a ba-zillion different ways. I happened to have a huge bag of oranges in my house, staring me down from the corner of my kitchen, quietly challenging me to use them. In.everything. So I went the orange route with this meal and I'm so glad I did.
Because I'm trying to make eating spinach a serious part of my value system, I snuck it in here. Again, so good! Plain 'ol spinach that gets a little warm when you pour the orange sauce over it. Throw in some rice and you're set.
Don't let me pressure you into using an orange here. You could easily swap it out for a lemon, or you could even skip the citrus and go for a little butter, shallot and white wine in your sauce. Tweak it till the cows come home. Speaking of cows, I'm increasingly interested in getting my own cow and a couple chickens. But that's for a later post.
Orange Chicken over Spinach.
Here's what you'll need:
A couple boneless, skinless, chicken breasts
One orange, zested and squeezed, saving 2 tablespoons juice
1/4 cup chicken stock
A couple tablespoons orange marmalade (didn't see that coming, did you?)
smidge of butter
salt and pepper
Here's what you do:
Pound the hell out of the chicken breasts until they are about 1/4 inch in thickness. Salt and pepper each side and saute in a super hot skillet with a little olive oil until chicken is done. Take chicken out of the pan and keep warm. While the pan is still hot, pour in the chicken stock and stir, scraping up all the good stuff on the bottom of the pan. After a couple minutes, add the marmalade, butter, salt and pepper, orange zest and orange juice. Simmer of a few minutes and then add the chicken back in. Serve over spinach and rice.