Chef-Style at Home

Every home cook would like to put gorgeous chef-style meals on the table that will delight the family, without actually spending hours slaving over a hot stove.

As a professional chef and certified Nutritional Therapy Practitioner, the motto of my company, Taste of Healing, is Healing Never Tasted So Good. I truly believe you don’t have to sacrifice taste to have amazing food and optimize your health.

One of my favorite movies, "Ratatouille," is an animated movie where the little rat chef, Remy, proclaims, "Anyone can cook!" I do believe this is absolutely true... by learning a couple of essential skills! 

I love to teach cooking classes, empowering others with the skills and knowledge to put healthy meals on the table and seeing clients flourish is such a joy.

Recently, I spend time in the beautiful kitchen of my friend Stephanie Stern Al-Zubaidy. As a busy working professional and mom, Stephanie’s gourmet palate is always looking for new ways to bring fabulous meals to the table with minimal fuss.

It is quite possible to produce delicious, healthy chef-style meals on the fly by mastering a simple reduction pan sauce technique that opens a whole world of possibilities.

Usually, the protein would be seared alone, or breaded, followed by the sauce made in the same pan. Here we did a ‘reverse breading’ technique, where the chicken cutlets are dipped in seasoned flour, and then in an herby egg wash.

With simple steps, we created a wonderful piquant tangerine and olive pan sauce to complete the dish. Enjoy!

Tangerine & Olive Chicken Paillard

A new spin to dinner with a reverse breaded technique yielding delicate cutlets, with a Moroccan twist, featuring spices, orange and olives.

Active Time: 30 mins

Total Time: 40 mins

Servings: 4


- 4 boneless skinless chicken breasts

- ½ cup gluten-free flour

- ¼ cup coconut flour

- 1 tablespoon Savory Spice Store Tan Tan Moroccan Seasoning or seasoning of choice

- 6 eggs, beaten with 2 tablespoons water

- 1 tablespoon Cointreau orange liqueur (optional)

- 2 shallots, finely diced

- 2 garlic cloves, minced

- 4 tangerines

- 1 tablespoon rice vinegar

- 2 tablespoons Tamari soy sauce

- ½ cup chicken broth

- ½ stick butter

- ½ cup black olives, pitted

- 2 tablespoons finely chopped parsley, more for garnish

- 2 teaspoons salt, as needed

-  ¼ cup ghee or olive oil, as needed for cooking


1. Cut chicken breasts on the bias, about half an inch apart. Place on a cutting board, cover with parchment paper and pound out gently with a mallet.

2. Put the flour in a medium-sized bowl and season with salt and one teaspoon of the seasoning blend.

3. In a separate bowl beat together eggs, ½ teaspoon sea salt, one tablespoon parsley and one teaspoon of tangerine zest.

4. Cut the peels off two of the tangerines. Working over a bowl, remove the segments. Set the segments aside separately. Squeeze the juice from the remaining two tangerines into a small bowl. 

5. Place a large plate or baking sheet in a warmer or low oven.

6. Heat a pan over medium-high heat and add two tablespoons of oil to coat the pan.

7. Working in batches, quickly dip the chicken breasts first in the flour, then the egg wash and panfry until golden–approximately two minutes per side. Heat more oil and continue until all chicken is done. Remove serving plate from warmer or oven. Place chicken on plate to keep warm.

Make the Reduction Sauce

1. Add a little more oil to the pan. Add shallots and garlic, and sauté until translucent.

2. Deglaze the pan with the orange liqueur, allow the alcohol to evaporate.

3. Add the orange juice to pan, reduce by half.

4. Add the broth, reduce by half.

5. Add the seasonings, olives, rice vinegar, soy and spices.

6. Dissolve one tablespoon of cornstarch in water, blend into the sauce

7. Lower the heat, beat in the cold butter, a knob at a time until emulsified.

8. Add the tangerine segments and parsley, taste for seasoning.

9. Spoon sauce over chicken pieces, serve with a green salad, mashed potatos or rice.

Alternate Reduction Sauce Recipe Ideas

1. Use mushrooms, bell pepper, fennel and bell pepper as aromatics. 

2. Deglaze the pan with white or red wine, cider, beer, cognac, Madeira wine, lemon juice or apple juice.

3. Use brown beef stock, fish stock or vegetable stock instead of chicken broth.

4. Season with Mirin, Worcestershire sauce, hot sauce or mustard.

5. Thicken the sauce with cream, crème fraiche or roux.

6. Garnish with grapes, blueberries, cherries, prunes, chives, basil or cilantro.

Contact Carol to schedule your cooking experience by calling 803.431.4117 or visit TasteOfHealing.com.

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