Orange Naked Chicken

Orange Naked Chicken

Ingredients

* 2 medium navel oranges
* 2 Tbsp. all-purpose flour
* 1/2 tsp. salt, divided
* 1/4 tsp. freshly ground pepper
* 4 Quorn "Naked Chicken" cutlets, thawed
* 1 cup vegetable broth
* 1 Tbsp. canola oil
* 1/2 cup golden raisins
* 1 Tbsp. agave nectar
* 1/2 tsp. powdered cinnamon
* 1/4 cup slivered almonds, toasted

How we make it

Zest and juice one orange. Remove the skin and pith
from the other orange, then halve and slice. Reserve zest
and juice separately from the orange slices.

Combine flour, 1/4 tsp. salt and pepper in a shallow dish.
Dredge cutlets in the flour, shaking off any excess. Transfer
the remaining flour to a small bowl, add broth and whisk to
combine.

In large skillet, heat oil over medium heat. Add cutlets and
cook 3 to 5 minutes per side or until browned. Transfer to
plate. Add the flour-broth mixture, reserved orange zest and
juice, raisins, agave nectar, cinnamon and remaining 1/4 tsp.
salt. Bring to boil.

Reduce heat to simmer, return cutlets and any accumulated
juices to pan and cook, turning cutlets once until warmed through
and sauce has thickened, about 8 more minutes. Transfer cutlets
to serving platter. Spoon sauce over cutlets and garnish with reserved
orange slices and almonds.

Makes 4 servings.