09/19/13 - Thursday's Topical Currents is with chef, author and syndicated columnist Linda Gassenheimer. It’s her annual “Fancy Food” show report. The Fancy Food gathering is the largest display of food related products in the country. It sets trends for the industry. Linda will show us – and have us taste – her favorites. That’s Topical Currents . . . Food & Dining . . . Thursday at 1pm.
Almond Chicken with Orange Honey Sauce
Boneless, skinless chicken cutlets found in most supermarkets are about 1/2-inch thick. They cook in just 4 to 5 minutes. To keep them juicy and flavorful a sauce made with orange juice and thickened with honey coats the chicken. You can also use boneless, skinless chicken breasts and flatten them with a meat bat or the bottom of a heavy pan to 1/2-inch thick. The chicken is cooked when a meat thermometer reaches 165 degrees. A colorful side dish of zucchini strips and grape tomatoes tossed in olive oil and garlic completes the meal. It can be made quickly and easily in the microwave. I’ve also given directions for a stove-top method.
- To shorten preparation time, slice the zucchini instead of cutting into strips.
- Two crushed garlic cloves can be used instead of minced garlic.
- Make zucchini and tomatoes and set aside.
- Make chicken.
ENTREE: HONEY ORANGE ALMOND CHICKEN
2 tablespoons cornstarch plus 1 teaspoon1/2 teaspoon crushed red pepper Salt and freshly ground black pepper3/4 pound boneless, skinless chicken cutlets2 teaspoons olive oil1/2 cup orange juice plus 1 tablespoon2 tablespoons honey 2 tablespoons sliced almonds 2 slices whole grain country breadMix 2 tablespoons cornstarch, crushed red pepper and salt and pepper to taste on a plate. Add chicken cutlets and coat both sides with the flour. Heat oil in a nonstick skillet over medium-high heat. Add the cutlets and sauté 2 minutes. Turn and sauté 2 minutes. A meat thermometer should read 165 degrees. Remove from the skillet and add 1/2 cup orange juice scraping up the brown bits in the skillet. Add the honey and mix until honey is dissolved. Mix the remaining 1 teaspoon cornstarch and 1 tablespoon orange juice together and add to the skillet. Stir until the sauce starts to thicken, about 1 minute. Spoon sauce over chicken and sprinkle almonds on top. Serve bread on the side. Makes 2 servings.
SIDE DISH: GARLIC ZUCCHINI AND TOMATOES
1/2 pound zucchini (about 2 1/4-cups)1 teaspoon minced garlic2 teaspoons olive oil 1 cup grape tomatoesSalt and freshly ground black pepperWash zucchini and cut into strips about 1/2-inch thick and 2-inchs long. Place in a microwave-safe bowl and add the garlic. Cover with a plate or plastic wrap and microwave on high 2 minutes. Remove and add the olive oil, tomatoes and salt and pepper to taste. Cover again and let the tomatoes warm in the bowl while you prepare the chicken. Makes 2 servings. Stove-top methodHeat oil in a nonstick skillet over medium-high heat. Add the garlic and zucchini. Sauté 3 minutes. Add the tomatoes and sauté another 2 minutes. Add salt and pepper to taste. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 4 pound boneless, skinless chicken cutlets
- 1 bottle crushed red pepper
- 1 small container orange juice
- 1 small bottle honey
- 1 package sliced almonds
- 1 loaf whole grain country bread
- 1/2 pound zucchini
- 1 package grape tomatoes
- olive oil
- minced garlic
- black peppercorns
Linda Gassenheimer is the author of sixteen cookbooks including her newest, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.