Food and Prop Styling by Shiri Feldman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti
The honey-mustard-mandarin combo creates an entrée that absolutely belongs at a succah table! With its subtle orange notes, this piquant and tangy seared chicken is tasty and moist and presents beautifully.
- 1½ lb (680 g) chicken cutlets, cleaned and trimmed
- ¾ cup flour
- 1 Tbsp paprika
- ½ tsp salt
- oil, for frying
- mandarin segments, for garnish
- ¼ cup mustard
- ¼ cup honey
- ¼ cup oil
- 2½ Tbsp lemon juice
- ½ cup juice from an 11-oz (310-g) can mandarin oranges
- ¼ cup orange juice
- ½ tsp orange extract
- 1 heaping tsp cornstarch, mixed with ¼ cup cold water
In a shallow dish, combine flour with paprika and salt. Heat oil in a large frying pan. Working with one piece of chicken at a time, dredge in flour mixture and place into pan. Brown chicken on both sides until golden and transfer from the frying pan to a 9x13-inch (23x33-cm) baking pan.
Place all glaze ingredients except cornstarch and water in a small pot and stir to combine. Bring to a boil and pour in cornstarch-water mixture. Simmer until the liquid begins to thicken.
Pour sauce over chicken and cover tightly.
Garnish with mandarin segments immediately before serving.
(Originally featured in Family Table, Issue 861)
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