This is from the Smart Carb Cookbook, page 64. In two words, loved it! I make a lot of sauteed chicken but I don't think I've ever combined white wine, orange and cream. I've done lots of lemon but not orange. I pretty much followed the recipe other than adding the rosemary when I was reducing the wine so it would infuse more. It doesn't make a ton of sauce when all is said and done but it's quite rich so you don't need a lot. I also made the "zucchini italian" from the same book with it but in hindsight some simple broccoli or asparagus would have been better.
I tried the Orange Piccata from one of the C@H books a couple of years ago and it wasn't nearly as good as this, I actually wouldn't bother with that one again. Must be the cream that makes this a whole lot better.
I tried the Orange Piccata from one of the C@H books a couple of years ago and it wasn't nearly as good as this, I actually wouldn't bother with that one again. Must be the cream that makes this a whole lot better.
