From everyone at The NEW Center, we hope you’re doing well! Chef Xavier is back with another delicious recipe. Everyone goes wild for Taco Tuesday, but we’re going to mix it up with something different that still captures those mouth watering Mexican flavors. This is the perfect dish to make for a quick weeknight meal. Enjoy!
- 1 dried ancho chili
- 1/4 cup all-purpose flour
- salt and pepper
- 4 boneless chicken breasts, skin on (about 5 oz.)
- 3 Tbsp. unsalted butter
- 5 scallions, white and tender green only, thinly sliced
- 1 Tbsp. fresh lemon juice
- 1/2 cup fresh orange juice
- 2 Tbsp. chopped cilantro
- In a bowl, cover the ancho with warm water and let soak until softened, about 20 minutes. Drain the chili and discard the stem and seeds; mince the chili.
- Meanwhile, spread the flour on a plate and season well with salt and freshly ground pepper. Pat the chicken breasts dry and dredge them in the flour; shake off any excess flour.
- Melt the butter in a large, heavy bottomed skillet. Then add the chicken breasts, skin side down. Sauté over moderate heat until the chicken breasts are well browned and crispy, about 5 minutes. Turn and continue cooking until the chicken breasts are browned and just cooked through, about 5 more minutes. Lower the heat, if necessary. Transfer the chicken breasts to a large plate.
- Pour off any excess fat from the skillet. Add the scallions and cook over moderate heat, stirring, just until softened, about one minute. Add the lemon juice and cook until completely evaporated. Add the chopped ancho Chile and sauté for one minute. Add the orange juice, season with a pinch of salt and cook until reduced by half. Return the chicken breasts to the skillet and warm through, turning them in the sauce. Add the chopped cilantro and transfer the chicken to a large plate. Spoon the ancho-orange sauce on top and serve.
Recommendations from the Chef
“This dish is very flavorful and light and has a good amount of heat to it from the ancho. The best part of this chicken is you can serve it as a center of the plate entree, or you can warm tortilla, cook some steamed rice, and sautéed bell peppers and onions and serve this as an upscale chicken fajita. I would suggest serving this dish with an authentic Texas beer, such as Shiner Bock. If you need to double this dish, multiply all the ingredients by two, except the flour, you only need one or two more Tbsp. I hope you guys find this dish fun and a nice change to Taco Tuesday. Be safe and stay healthy, as always happy cooking and I will talk with you all tomorrow. Have a great day.”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!