Something Delicious

I subscribe to Myrecipes.com, and found this recipe that I would like to share with you. I tried it and thoroughly enjoyed it. Believe it or not, it does not take that long to prepare it.

PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE

4 (6 ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 Tablespoons chopped red onion
6 Tablespoons maple syrup
1/4 cup Dijon Mustard
1 Tablespoon water1
1 teaspoon chopped fresh dill (or you can use dry dill)
1 teaspoon grated orange (don't throw the orange away for you can use the juice for later.

Place the chicken in a zip lock bag (don't seal it) and pound the chicken with a mallet or a heavy skillet. You want it about 1/4 inch thick. After all the chicken has been pounded, you can now sprinkle it with salt and pepper.
Spray a large nonstick skillet with the cooking spray. Heat the skillet over a medium heat; add the chicken and cook on both sides for about 4 minutes. Remove chicken from the pan.

Reduce the heat to low. Add onion; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.


I made rice with this dish and here is what I did with the rice. Remember I told you to save the orange. Here is what I used it for: Instead of using water for the rice, I used the orange juice. You will need about 8 oranges to make two cups of juice. Heat the juice like you would the water, add the rice and cook it according to the instructions. When it is finished cooking, you can add orange zest to the rice.

Until next time.