Are we getting tired of the heat yet? In the middle of winter, I am yearning for this warm air. But we are really in the full heat of the summer and now looking for relief. Grilling food outside has endless possibilities and the food always tastes good and it seems easy. But, I think it may be time to cook a dish or two inside.

This is a recipe for Chicken Piccata. Piccata means that the meat is usually coated with flour, sautéed and served with a sauce. The sauce is prepared in the same pan that you cooked the chicken, picking up additional flavors.

This is a wonderful recipe and it probably falls more in a category of being on the healthy side. A little wine never hurt anyone! I buy boneless chicken in a package that is labeled “thin sliced” and they only require a little bit of pounding to even out the thickness.

The boneless breast tenderloin packages have that tendon that I always remove, so I have found that cut of chicken ends up being pieces that are too small. Be sure to pound the chicken to thin cutlets about ¼” thick since you want to be able to cook them quickly.

After you have deglazed the pan, you return the cooked chicken and orange slices back to the pan for a quick heating. Don't cook the orange slices too long or they will disappear. The almonds on top are optional, but I think they are the best part. Be sure to toast them to bring out the full flavor.

Take a night off from cooking out in the heat and enjoy this easy recipe. With our climate, you can always plan to grill something in December.

Orange Chicken Piccata

2 boneless chicken breasts

¼ cup flour

Canola oil

¾ cup orange juice

½ cup white wine

2 tsp dijon mustard

4 Tbsp cold unsalted butter

4 slices of orange

¼ cup slivered almonds, toasted

Cut each breast in half and pound to ¼” thick. Sprinkle with a little salt and pepper. Dredge in flour and saute in a small amount of oil in a large skillet for about 5 minutes, turning until fully cooked and golden brown. Remove and keep warm.

Deglaze pan with orange juice, wine and mustard, stirring well and scraping up any cooked bits. Simmer until reduced by half, about 5 minutes. Reduce heat to low and whisk in butter until melted. Return the chicken to the pan with the orange slices on top. Heat for a minute or two. Serve with sprinkled almonds on top.

Susan Lang makes greeting cards which are for sale at Stephen's Hair & Boutique located at 312 W. Mesquite Blvd. #12 in the Bull Dog Shopping Center. Each card is different and has a message sure to make you laugh and some also come with recipe cards. While you are there, grab a new outfit for dinner!