ORANGE PICCATA CHICKEN

Steps:

• Total Time: 35 minutes Cut each chicken breast in half lengthwise. Cover with plastic wrap and pound to 1/4" thickness. Remove plastic and season with salt and pepper. Dredge chicken in flour. Sauté cutlets in oil in a large sauté pan over medium-high heat for 4-5 minutes, or until golden brown. Flip and sauté for 2 more minutes. Remove cutlets from pan and keep warm. Deglaze pan with juice, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low. Whisk in butter until melted. (Make sure butter is cold, and do this over very low or no heat, so the butter thickens the sauce without separating.) Add orange slices and return cutlets to pan to heat through. Garnish with almonds and parsley. (To toast almonds, put them in a small pan on the stove. Warm the pan over medium-high head, add the nuts, and toss or stir frequently to ensure they toast uniformly. Almonds will take 5-7 minutes to toast, so keep an eye on them. Control the heat, and keep them moving so they don't burn. The main sign of doneness isn't appearance, its smell -- properly toasted nuts are very aromatic.) Side suggestions: Rice and peas (together), or a vegetable mélange. Per cutlet: 423 calories; 79% calories from fat; 37g total fat; 7g carb; 20mg sodium; 19 fiber; 14g protein.