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The honey-mustard-mandarin combo creates an entrée that absolutely belongs at a succah table! With its subtle orange notes, this piquant and tangy seared chicken is tasty and moist and presents beautifully.
1 and 1/2 pounds (680 grams) chicken cutlets, cleaned and trimmed
3/4 cup flour
1 tablespoon paprika
1/2 teaspoon salt
oil, for frying
Gefen Mandarin segments, for garnish
1/4 cup Gefen Mustard
1/4 cup Gefen Honey
1/4 cup oil
2 and 1/2 tablespoons Tuscanini Lemon Juice
1/2 cup juice from an 11-ounce (310-gram) can Gefen Mandarin Oranges
1/4 cup orange juice
1/2 teaspoon orange extract
1 heaping teaspoon cornstarch, mixed with 1/4 cup cold water
In a shallow dish, combine flour with paprika and salt.
Heat oil in a large frying pan. Working with one piece of chicken at a time, dredge in flour mixture and place into pan. Brown chicken on both sides until golden and transfer from the frying pan to a 9 x 13-inch (23 x 33-centimeter) baking pan.
Place all glaze ingredients except cornstarch and water in a small pot and stir to combine. Bring to a boil and pour in cornstarch-water mixture. Simmer until the liquid begins to thicken.
Pour sauce over chicken and cover tightly.
Garnish with mandarin segments immediately before serving.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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Do you put the chicken in the oven to bake after frying and if so, for how long
No, from the recipe directions, it looks like you just fry the chicken and then transfer it to a pan for ‘storage’.
Thanks for all your recipes! How long do I bake it after adding the glaze?
Of course! The recipe doesn’t need more cooking after the glaze is added. When the chicken comes out of the oven, glaze is added and pan is covered, the glaze will still ‘bake in’ and add flavor to the dish that will still be hot.