While I am cooking “Just A Jewish Mother’s Chicken Soup” in preparation for tonight’s Passover Seder, I want to share an easy recipe that you can make quickly and would be perfect to serve to your Seder guests. It has both sweet and salty flavors and you can double or triple the recipe. It’s a great staple for any holiday or whenever you want a festive, colorful and easy dish to serve. Wishing all a Chag Sameach and Happy Passover. Enjoy!
Serves 5-6 people
5-6 thin boneless skinless chicken cutlets (or boneless skinless chicken breasts, halved and pounded thin)
Several shakes of dried oregano, dried thyme and salt
2 Tbls. olive oil
¼ cup orange juice
~ 1 tsp. sugar (to taste)
1 Tbls. white balsamic vinegar
½ cup sliced pitted green olives
½ cup chopped dried cherries
½ cup drained mandarin oranges
1 cup low-sodium chicken stock
Flour for dredging (or for Passover, use Passover (matzah) cake meal)
- Sprinkle both sides of chicken breasts with salt, thyme and oregano; dredge in flour (or Passover cake meal) and set aside.
- Heat olive oil on medium-high heat in deep dish skillet; Brown chicken breast of both sides then remove to large plate.
- Lower heat, then add remaining ingredients to pan (except chicken); cook for 1-2 mins. Increase heat to medium-high and add chicken to pan, cooking for an additional 7-8 minutes until chicken is tender. Serve over mashed potatoes, riced cauliflower or brown rice.
Tip: This is an easy dish to serve when you have guests, a holiday celebration or even at the Passover Seder (remember to use Passover cake meal in lieu of flour). Recipe can be doubled or tripled.