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Taste of Healing is featured in South Charlotte Lifestyle Magazine!
I am so delighted to be invited to create this recipe and shoot, thank you to my dear friend Stephanie Al-Zubaidy for taking part in the shoot and providing her stunning kitchen for the location.
Photography by the very talented lifestyle photographer Dianne Personett Photography.
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Every home cook would like to put gorgeous chef style meals on the table that will delight the family, without actually spending hours slaving over a hot stove!
As a professional chef and certified Nutritional Therapy Practitioner, the motto of Taste of Healing is ‘Healing Never Tasted So Good’. I truly believe you don’t have to sacrifice taste to have amazing food to optimize your health.
One of my favorite movies is ‘Ratatouille’, the animated movie where the little rat chef Remy proclaims; ‘Anyone can cook’! I do believe this is absolutely true, …. with learning a couple of skills!
One of my most favorite parts of my business is cooking classes, empowering others with the skills and knowledge to put healthy meals on the table and seeing them flourish is such a joy.
Recently, I got to spend the afternoon in the beautiful kitchen of my friend Stephanie Stern Al-Zubaidy’s South Charlotte home. A busy working professional and mom, Stephanie’s gourmet palate is always looking for new way to bring fabulous meals to the table with minimal fuss.
It is quite possible to produce delicious, healthy chef style meals on the fly, by mastering a simple reduction pan sauce technique and opens a whole world of possibilities
With a pan seared protein, usually the meat of choice would be seared alone, or breaded, followed by the sauce made in the same pan. For this recipe, we did a ‘reverse breading’ technique, where the chicken cutlets are dipped in seasoned flour, and then in a herby egg wash.
Then comes the fun part; the pan sauce! Here we followed a ‘template’ to create a wonderful piquant tangerine and olive pan sauce.
The technique is outlined in the recipe, with options to inspire your unique spin, such as this delicious version with coconut lemon sauce.
Did you love this recipe? Take a look at the ‘Fall into Citrus’ three course menu I created inspired by this main dish, featuring a Citrus Salad with Crispy Prosciutto and Feta, a Citrus Bliss Cocktail and Blood Orange Panna Cotta.
Enjoy!
Chef Carol
Interested to schedule a cooking class? Click here for more information.
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Tangerine & Olive Chicken Paillard
- Total Time: 1 hour
- Yield: 4 1x
Description
A new spin to dinner with a reverse breaded technique yielding delicate cutlets, with a Moroccan twist, with spices, tangerine & olives.
Ingredients
4 boneless skinless Chicken Breasts
½ cup Gluten Free Flour
¼ cup Coconut Flour
1 Tbsp. Savory Spice Store Tan Tan Moroccan Seasoning or seasoning of choice
6 eggs, beaten with 2 Tbsp. water
1 Tbsp. Cointreau orange liqueur (optional)
2 Shallots, finely diced
2 Garlic Cloves, minced
4 Tangerines
1 Tbsp. Rice Vinegar
2 Tbsp. Tamari Soy Sauce
½ cup Chicken Broth
½ stick Butter
½ cup Black Olives, pitted
2 Tbsp. Parsley, finely chopped, more for garnish
2 tsp Salt, as needed
¼ cup Ghee or Olive Oil, as needed for cooking.
Instructions
- Cut Chicken breasts on the bias 0.5″ apart, place on a cutting board, cover with parchment paper and pound out gently with a mallet.
- Season the flour with salt and one teaspoon of the seasoning blend.
- In a separate bowl beat together eggs, ½ tsp sea salt, 1 Tbsp. parsley, and 1 tsp of tangerine zest.
- Cut the peels off two of the tangerines, and working over a bowl, remove the segments. Set the segments aside separately.
- Squeeze the juice from the remaining tangerines.
- Place a large plate or baking sheet in a warmer or low oven.
- Heat a pan over medium high heat and add approximately 2 Tbsp oil to coat the pan.
- Working in batches, quickly dip the chicken breasts first in the flour, then the egg wash, and panfry until golden, approximately 2 minutes per side.
- Remove to serving plate to keep warm, heat more oil and continue until all chicken is done.
- Make the Reduction Sauce:
- Add a little more oil to the pan, add the shallots and garlic and sauté until translucent.
- Deglaze the pan with the orange liqueur, allow the alcohol to evaporate.
- Add the orange juice to pan, reduce by half.
- Add the broth, reduce by half.
- Add the seasonings, olives rice vinegar, soy and spices.
- Dissolve one Tbsp cornstarch in water, blend into the sauce
- Lower the heat, beat in the cold butter a knob at a time until emulsified.
- Add the tangerine segments and parsley, taste for seasoning.
- Spoon sauce over chicken pieces, serve with a green salad, mashed potato or rice.
Notes
Alternate options:
Step One: Sauté the aromatics until translucent.
- Alternate options: mushrooms, bell pepper, fennel, bell pepper
Step Two: Deglaze the pan with the liqueur, allow alcohol to burn off and add the orange juice and zest, allow to reduce by half.
- Alternate options: white or red wine, cider, beer, cognac, madeira, lemon juice, apple juice.
Step Three: Add the chicken broth, reduce by half
- Alternate options: Brown beef stock, fish stock, vegetable stock
Step Four: Add the seasonings, rice vinegar, soy and spices
- Alternate options; mirin, Worcestershire sauce, hot sauce, mustard.
Step Five: Thicken the sauce with a cornstarch or arrowroot slurry, whisking in cold butter to emulsify, or a combination of both.
- Alternate options: cream, crème fraiche, roux.
Step Six: Garnish with orange segments and chopped parsley.
- Alternate options: grapes, blueberries, cherries, prunes, chives, basil, cilan
- Prep Time: 30
- Cook Time: 30
- Category: Main entree
