Chicken lightens up for spring meals
For the Nevada Appeal
It sure feels nice to be back, sharing my recipes with you. I’ve put a lot of thought into our first recipe, orange peanut chicken breast. It’s a fun and impressive presentation and easy to prepare. It would be a great addition to your spring-time menu, and will earn you friends and fans by the droves.
With this entree, I would recommend either a light spring greens salad, with a very light fresh citrus dressing.
Using the traditional method of using 1⁄3 citrus (lemon or orange) and 2⁄3 olive oil. If you are preparing this salad for a party of four: 21⁄2 ounces olive oil, to 11⁄2 ounces of citrus, salt and pepper to taste. This may be a little too much dressing, but I’m challenged to making anything small. So any dressing left over you can use at a later time.
Another option is either, lightly steaming Brussels sprouts, broccoli or cauliflower and placing around the edges of the plate. Either way it’s a winner.
My wine selection for this dish is a dry style Gewurztraminer, or a crisp New Zealand Sauvignon Blanc.
Always remember cooking is fun and sharing is mandatory. Enjoy, Enjoy!!!
Orange Peanut Chicken Breast
Simple Citrus Jasmine Rice
1 cup Jasmine Rice
1 cup water
Zest of 1⁄2 orange
1 cup of orange juice
1 teaspoon sea salt
1⁄2 teaspoon pepper
If using a rice cooker, add rice, water, orange juice, salt and pepper to cooker and push start. Once cooked, fold in orange zest and serve.
If using stovetop, bring water, orange juice, salt and pepper to a boil in a saucepan. Stir in rice and bring to a boil again, then cover.
Immediately reduce heat to low simmer, cook for approximately 20 minutes, gently fold in orange zest.
Orange Peanut Chicken
4 boneless with skin or without chicken breasts (5 to 6 ounces each)
11⁄4 cup orange marmalade
2 teaspoons flour (optional)
2 tablespoons dried cherries or cranberries
1 ounce brandy
1 teaspoon finely chopped fresh tarragon or 1⁄2 teaspoon dry tarragon
3⁄4 cup fresh squeezed orange juice
2 tablespoon roasted chopped pecans or peanuts
Preheat oven to 350 degrees. In medium size skillet heat olive oil.
Lightly flour chicken breast. Place in skillet and cook until lightly brown on all sides. (Do not cook all the way through).
Carefully drain oil, place chicken breast in a covered oven-ready baking dish with 1⁄2 cup of orange juice. Lightly salt.
Place in preheated oven 350 degrees approximately 20 minutes or until breast reaches 165 degrees.
While chicken and rice is cooking:
In an 8-inch sauce pan, place 1 tablespoon butter (softened), 1 teaspoon flour, blend flour and butter together before heating. Place on medium high heat then add 1⁄4 cup of orange marmalade. While pan is heating, slowly blend marmalade, butter and flour together.
When sauce starts to bubble, add dried cranberries or cherries and brandy. Cook approximately 10 minutes allowing for brandy to cook off.
At this time you must be aware that the brandy may flame, be cautious, but do not be alarmed; it is the process of the brandy alcohol cooking off.
Add 1⁄4 cup of fresh squeezed orange juice and chopped pecans or peanuts and slowly cook for 10 to 15 minutes or until reduced by 25 percent, on a low heat. This sauce requires attention to make sure that you do not scald the sauce. You may have to reduce heat even lower
*Note for gluten intolerant recipe; deleting flour in this recipe will have little effect on the outcome, the consistency will just be a little bit lighter (No need to add cornstarch or any other thickening agents, the recipe will be fine).
At Service Time: Plating instructions
On an 8-10 inch dinner plate (4), place the cooked rice about 14 inch in thickness surrounding the entire plate, leaving approximately 1 inch around the sides.
Slice the chicken breast in approximately 14-inch slices, cross cut. Place it neatly in a row over the rice. Place approximately 2 tablespoons of sauce over the chicken
* Note: The rice is perfectly seasoned with just the essence of orange, so place the sauce over the chicken only
• Charlie Abowd is the owner and chef at Adele’s. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.