CHICKEN WITH RASPBERRY / ORANGE SAUCE
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.
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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
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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.