Orange Piccata Chicken

• 2 chicken breasts
• 1/4 cup flour
• 3/4 cup orange juice
• 1/2 cup white wine
• 2 teaspoons Dijon mustard
• 4 tablespoons unsalted butter
• 4 thin orange slices, halved (optional)
• 1/4 cup slivered almonds
• 1 tablespoon parsley, minced

1. Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4" thickenss. Remove plastic and season with salt and pepper.
2. Dredge chicken in flour. Saute cutlets in oil in a large saute pan over medium-high heat for 4-5 minutes, or until golden brown. Remove from pan and keep warm.
3. Deglaze pan with juice, wine, and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
4. Whisk in butter until melted. Add orange slices (if using) and return chicken cutlets to pan to heat through.
5. Garnish with almonds and parsley and serve.

chicken breasts, flour, orange juice, white wine, mustard, unsalted butter, orange slices, almonds, parsley

Taken from www.food.com/recipe/orange-piccata-chicken-344490 (may not work)