Food and Prop Styling by Shiri Feldman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti

The honey-mustard-mandarin combo creates an entrée that absolutely belongs at a succah table! With its subtle orange notes, this piquant and tangy seared chicken is tasty and moist and presents beautifully.

SERVES 6

• 1½ lb (680 g) chicken cutlets, cleaned and trimmed
• ¾ cup flour
• 1 Tbsp paprika
• ½ tsp salt
• oil, for frying
• mandarin segments, for garnish

Mandarin Glaze

• ¼ cup mustard
• ¼ cup honey
• ¼ cup oil
• 2½ Tbsp lemon juice
• ½ cup juice from an 11-oz (310-g) can mandarin oranges
• ¼ cup orange juice
• ½ tsp orange extract
• 1 heaping tsp cornstarch, mixed with ¼ cup cold water

In a shallow dish, combine flour with paprika and salt. Heat oil in a large frying pan. Working with one piece of chicken at a time, dredge in flour mixture and place into pan. Brown chicken on both sides until golden and transfer from the frying pan to a 9x13-inch (23x33-cm) baking pan.

Place all glaze ingredients except cornstarch and water in a small pot and stir to combine. Bring to a boil and pour in cornstarch-water mixture. Simmer until the liquid begins to thicken.

Pour sauce over chicken and cover tightly.

Garnish with mandarin segments immediately before serving.

(Originally featured in Family Table, Issue 861)