This recipe is a Suburban Foodie original – I actually made this one up! This is not how I usually roll, but here it is. I first made this concoction for my girl friends when we vacationed in Florida (on our ‘Moms Gone Wild’ long weekend) this past January.
The chicken recipe is new. Now, the potatoes are also a SF original, but have been around much longer (they are known as “mommy taters”). Everyone likes mommy taters – the crispier, the better.
What did the critics have to say about the cutlets?
Jack: 3.5 sporks out of 5
Maddie: 4 sporks out of 5
Rachel: 3.5 sporks out of 5
Mike: 3.5 sporks out of 5
Okay, I’m kinda irritated. This recipe is getting lower ratings than any of the other recipes I’ve made from more well-known chefs. Mike said I can’t get mad because then I won’t get accurate ratings from critics. But, I am, a little! This is the first Jenni-original. I’m allowed to have hurt feelings, right?
Anyway, my BFFs loved it (at least, they said they did).
I hope you try this very easy and tasty recipe. I would like to know how you like it!
Chicken with Orange & Tarragon / Mommy Taters / Suburban Foodie 2011
Cook & Prep Time: 1 hour (15 minutes for prepping and 45 minutes for cooking).
You will need:
- A large skillet or an iron skillet
- cookie sheet with edges
- 9 x 13 dish for marinating the chicken
- various spoons and spatulas
- chef’s knife
- juicer (or your brawny bare hands)
- measuring utensils (dry and liquid)
10 chicken cutlets
Fresh tarragon (how much? about 4 Tablespoons finely chopped)
Zest and juice of two oranges
salt & pepper to taste
a couple of lbs of potatoes (I really eyeball this – I bought a 3 lb bag of new pototoes and used all but 5 or 6 of them)
dried (about 1 Tablespoon) or fresh tarragon (about 2 Tablespoons), chopped
parm or romano cheese
Salt & pepper
Do the potatoes first.
Turn the oven on to 450 degrees. And, spray the cookie sheet with non-stick cooking spray.
Slice the potatoes (I slice them fairly thinly) and lay them in overlapping rows on your cookie sheet. Once you have done that, salt and pepper your potatoes to taste (I know you can’t really taste your potatoes at this point. I just use my grinders and move them each up and down and across in an orderly fashion). Now sprinkle the dried (or fresh) tarragon over your potatoes (kind of like the salt & pepper). I’m using fresh tonight because I don’t want to have any left over (I’m using fresh for both the chicken and potatoes) – I don’t have any other recipes this week that call for tarragon. Now, sprinkle with a bit of the romano or parm cheese (I’m using romano because I have some left over from the Carbonara I made last night). Lastly, drizzle the the potatoes with olive oil.
They are ready for the oven – I cook them between 40 minutes +/-.
Lay the chicken cutlets in your 9 x 13 dish – they will over lap. Zest the oranges first before squeezing them. I zest them over a piece of wax paper. Then, juice the oranges over the chicken cutlets that are patiently waiting in the 9 x 13 dish. Salt and pepper them and let them marinate (flip them over if needed to make sure all cutlets get covered in some juice.).
Make sure you have your chopped tarragon ready to go.
The cutlets take maybe 3 minutes a side. With ten cutlets, I will have to cook them in 3 batches, so 6 minutes a batch means you need to start cooking your cutlets when you have 18 minutes left on the potatoes.
Heat some olive oil in a deep skillet over medium to medium-high heat. Sprinkle the cutlets (while in the 9 x 13 dish) with some of the chopped tarragon and some of the orange zest. Then put the cutlets in the skillet tarragon side down. Now, sprinkle some tarragon and orange zest and salt & pepper on the exposed side of the cutlets while in the skillet (I will admit that sprinkling zest can be tricky). After 3 minutes, flip the cutlet. After another 3 minutes, move the finished cutlets to a plate and cover with foil. Work on your next batch until all of the cutlets are done. You will notice that the subsequent chicken batches will be a little more brown – the sugar in the orange juice is carmelizing with each batch. I usually start the heat out at medium-high and then turn it down to medium after the first or second batch (I actually cooked 4 batches – my packages had a few extra cutlets).
Your last batch should be done when the potatoes are done.
Second Side Dish:
Steamed broccoli (I bought a bag of the pre-cut broccoli florets) – they only need steamed about 5-7 minutes (start the broccoli when there is about 10 minutes left on the potatoes). When done add a little olive oil and salt and pepper.
I serve everyone two cutlets (now if you use chicken breasts, they will take longer to cook and everyone may get one breast), some potatoes and some broccoli (even though two of them may leave the broccoli on the plate – can you guess which two?). I’m hoping that if they see it enough, they will eventually eat it. 🙂
I hope you give these SF concoctions a try and that your family enjoys them!