Ingredients
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1/4 cup all-purpose flour
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1 teaspoon seasoning salt
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1/4 cup butter
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2 teaspoons chicken base
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1 orange, juice of, blood (Can use regular orange)
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2 teaspoons key lime juice
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3/4 cup white wine
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1/2 cup heavy cream
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1 teaspoon dried parsley (or fresh parsley if you have it)
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1 small shallot, diced
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1 -1 1/2 lb chicken cutlet
Instructions
- Cut blood orange in half and set aside.
- Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
- Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
- Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.
- Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.