Chipotle-Orange Chicken Cutlets

Name: Chipotle-Orange Chicken Cutlets
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)

13 ingredients

6 steps

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.