Orange Chicken with a Twist

It always feels good to try a new recipe and have it turn out right the first time. Especially when you decide you don't like the way it sounds and change it. Although cooking, unlike baking, is much more forgiving when it comes to improvising. If you leave the yeast out of your bread you'll wind up with something more like a pita. But if you forget the salt in your soup you can just add it afterwards. That being said, I found a recipe in my new Cooking Light Annual Recipes 2007 that I got for Christmas. Orange Chicken. Boring name really yummy. Since I've tweeked it slightly I feel I have the right to change the name so...



Mothers Old Fashion Country Fried Chicken
with a Delightfully Tangy Orange Wine Sauce:
(my variation my name)

For Country Fried Chicken:

4 Skinless, boneless chicken breasts
Flour
Montreal Chicken Seasoning
Bread Crumbs
Olive Oil
Butter

For Tangy Orange Wine Sauce:

1/2 cup White Cooking Wine
1/2 cup Orange Juice (no pulp)

and some White Rice

Place each chicken breast between 2 sheets of heavy duty plastic wrap; pound each piece to 1/2 inch thickness using a meat mallet or small heavy skillet. Mix equal parts flour and montreal seasoning along with a small amount of bread crumbs. Dredge chicken in flour mixture.

Heat oil and butter (cover just the bottom of deep pan) over medium-high heat; about 1 minute, stirring occasionally to mix butter and oil. Add chicken to pan; cook about 4-5 minutes on each side or until crispy and done. Slice chicken into strips place on oven safe dish and place in warm oven while you make the sauce.
Add wine and juice to pan; cook until slightly reduce (about 4 minutes).

Serve chicken over white rice with plenty of sauce.

From the Kitchen of Taffata Tadpoles