BY: Carol Green

October 18, 2020

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Fall into Citrus

Post 5/5

One of the top questions I get asked is ‘how do you put together a three-course meal and still get to enjoy the party’?

I hope you enjoyed the ‘Fall into Citrus’ menu recipe series we’ve published this week, beginning with the Citrus Salad with Feta & Crispy Prosciutto, accompanied by the ‘Citrus Bliss’ Cocktail

The star of the show is the Tangerine and Olive Chicken Paillard finished off with a silky smooth Blood Orange Panna Cotta, yum!

Here’s a timeline ‘how to’ post to help you put the whole thing together and not arrive at the table frazzled!

Step by Step Menu Prep Instructions

  • Begin with the dessert, this can be made up to five days ahead of time.
  • Prepare all the produce for both the salad and the main entrée:
  • Segment the citrus for both the salad and main entrée sauce, catching the juices as you work, squeeze out the rinds, and squeeze enough juice for both recipes.
  • Prepare the salad dressing, and place the segmented oranges in the dressing, this will hold up fine up to 8 hours.
  • Prepare the salad greens in a large bowl ready to toss, prep the green onions and feta, place it all back in the fridge.
  • Chop and prep the garlic, onions, and all the ingredients for the main entrée and side dish.
  • Move on to the chicken, slice and pound out the chicken fillets, layer on a plate, this can be done up to one day ahead.
  • Place the flours in a bowl, season.
  • In a separate bowl beat the eggs.
  • Preheat the oven to 350F
  • Heat a skillet and sauté the potatoes until golden but still firm,  move to the oven to finish cooking.
  • Heat another skillet and sauté the prosciutto and green onions, move to a bowl, and set aside.
  • Wipe out the skillet, add more oil and begin cooking the chicken in batches, moving to an oven-safe platter as you work.
  • Place the chicken in the oven, turn the heat down to 250F, and give the potatoes a stir, they should be done by now.
  • Make the sauce, move the pan aside, cover and keep warm
  • Move the potatoes to the burner, add the spinach and seasoning, sauté until done, cover, and set aside.
  • Make the ‘Citrus Bliss’ cocktail
  • Plate the salad and enjoy.
  • Plate the main entrée and enjoy it.
  • Serve dessert.
  • Success!!



Chef Carol








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*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

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