You can serve this with rice and a vegetable such as broccoli, or use it as the main for an Asian meal with fried rice and a crisp vegetable stir-fry. We use celery, carrot, radish and water chestnut. In season, add small, pale beets too, if you like. Serves 4.


 4  Chicken cutlets

 1½ c   Orange Juice fresh if possible

 1 c   Raspberries  fresh

 1 c Mandarin Orange segments 

 ½ c cold water

 3 tbsp   Olive Oil

 2 tbsp  Orange Liqueur  optional

 1   Shallot small   minced

 1 tbsp   Raspberry Jam or Orange Marmalade   or half each

 1 tbsp  Cornstarch

 Salt and Pepper to taste          ½ tsp dried Orange Zest   optional



heat olive oil in a large sauté pan over medium high heat

season chicken lightly with salt and pepper and dried orange zest, if using

cook chicken cutlets until golden on both sides   2-3 min each side   remove and tent with foil to keep warm

lower heat and add minced shallot to pan and cook about 2 minutes to soften but not brown

add the orange liqueur, if using   cook for 1 min

raise the heat to high and pour in the fresh orange juice and add the jam or marmalade   bring to a boil to deglaze   cook, stirring up any browned particles sticking to the bottom of the pan   return the chicken to the pan

lower the heat and simmer, uncovered, 15 to 20 minutes   remove the chicken to a serving platter and tent with foil

mix the cornstarch and the cold water until cornstarch is dissolved   whisk it into the simmering sauce   cook until thickened and bubbly

add the raspberries and the orange segments 1 minute from the very end so they have time to warm through but not cook or fall apart

add salt and pepper and taste

uncover the chicken and pour the sauce over   put extra sauce on the table


Buy whole water chestnuts and slice them yourself to get the right thickness, about 3-4mm. (1/16”). RJH.