Chicken Breast A Lorange Food

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SHEET PAN CHICKEN A L'ORANGE



Sheet Pan Chicken a L'Orange image

This is Jeff's simple take on a classic French dish, duck a l'orange.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orange marmalade
2 teaspoons orange zest plus 2 tablespoons orange juice
2 teaspoons orange liqueur
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs
4 cups broccoli florets (about 2 pounds)
4 shallots, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
  • In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
  • Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
  • Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
  • Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
  • Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
  • Garnish with the orange segments and zest.

CHICKEN A L'ORANGE



Chicken a L'orange image

This is a recipe from the famous Cliff House at Pikes Peak, in Manitou Springs, Colorado. This was originally made with duck, but I have change it to chicken. Adapted from Recipes from Historic America by Linda and Steve Bauer. A great book! And now a little history: Travelers once just passed through Manitou Springs, never staying for long. It was a stagecoach stop on the route from Colorado Springs to Leadville, one of the most famous stagecoach runs in the American West. Manitou Springs grew up around the gold mines in the Pikes Peak area in the late 1850s, and when those mines proved bountiful, that all changed. The building that had been the stagecoach stop was converted into a 20-room boardinghouse known simply as "The Inn". The earliest guests were mostly trappers and hunters on their way to or from Colorado Springs. But soon gold seekers made their way through Manitou Springs, bringing more business to the small inn. On occasion, tents had to be pitched next to the building to accommodate the overflow of guests. By 1876, when the gold strikes were fewer and far between, the inn was struggling. That's when a mineral of another sort - mineral springs - came to play a role in the inn's fortunes. Manitou Springs was home to ancient mineral springs, which bubbled up from underground limestone aquifers and carbonated the water - it was cool, good-tasting and had a high concentration of beneficial minerals. American Indians had been drinking it straight from the springs, believing them to have healing powers. It was also in the 1870s that a man named Edward E. Nichols came west to fight a battle with tuberculosis. Nichols moved permanently to Manitou Springs, where he served as mayor for eight terms. He bought the inn in 1886, renamed it the Cliff House and turned it into a sophisticated hotel that capitalized on the region's springs and sparkling waters. In 1914, Nichols and Colorado Governor Oliver Shoup founded the Manitou Bath House Company. The entire community became a resort specializing in water therapies, and people were eager to visit and take advantage of the healing powers of the springs. In the 30 years that followed, Nichols expanded the hotel from 20 rooms to 56, and eventually to 200. The result was the beautiful, four-and-a-half-story building that still stands today. The Cliff House had evolved into a desirable destination in its own right, attracting a well-heeled clientele, including Theodore Roosevelt; Ferdinand, Crown Prince of Austria; William Henry Jackson; Charles Dickens Jr.; P.T. Barnum; Thomas Edison; Clark Gable; F.W. Woolworth; and J. Paul Getty. Each morning, guests were given programs detailing the evening's entertainment. They enjoyed a formal dinner, then delighted in a concert on the hotel grounds. Afterward, they were encouraged to walk across the street to Soda Springs for a glass of fresh springwater before retiring. The Cliff House even had underground tunnels leading from the hotel to the spa. In later years, a bathhouse was built at the spa, and bellboys from the hotel would cross to the spring to fill bottles and glasses with sparkling water for the guests. The Cliff House at Pikes Peak soon became the most popular hotel and spa in the Colorado Springs region, drawing people from all walks of life and from around the world. For all its successes, the Cliff House also endured some hard times. In 1921, a flash flood roared down Williams Canyon and washed through the hotel's Grill Room, a small sandwich and soda shop in the rear of the east wing, buckling the floor all the way to the ceiling. California real estate developer James S. Morley bought the Cliff House in 1981, converting the historic building into a 42-unit apartment building. But in its second disaster of the century, the building caught fire in March 1982. The fourth-floor roof sustained so much damage it had to be replaced, and the interior was stripped of all plumbing, plaster and floor coverings. The water damage was so extensive that the entire building was threatened. Immediate action was taken to preserve what remained. Due to the local economy, the building stood vacant for 16 years. Since the Cliff House had been placed on the National Register of Historic Places, the fire also raised concerns among citizens groups and government agencies that supported its renovation. In 1997, Morley committed to the restoration, vowing to return the hotel to its original distinction, preserving the Rocky Mountain Victorian architecture of the 1800s, but incorporating 21st century state-of-the-art technology and amenities. After $9 million worth of refurbishing and loving care, this vision has been realized.

Provided by Sharon123

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb bread, cut into thin slices
2 tablespoons unsalted butter, melted
8 eggs
1/4 cup Frangelico
1 tablespoon vanilla extract
1 cup sugar
1/2 teaspoon salt
1 quart heavy cream
cinnamon, and (optional)
nutmeg (optional)
8 chicken breasts (5 to 6 ounces each)
salt and pepper, to taste
sugar, to taste
1 cup olive oil
1 1/2 cups Grand Marnier
1 tablespoon sherry wine vinegar
1 tablespoon sugar
3 oranges, juice of
3 oranges, peeled and cut into segments
fresh spinach

Steps:

  • Preparation:.
  • Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
  • In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
  • Pour over bread; refrigerate for at least 1 hour.
  • Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
  • Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
  • Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
  • To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.

CHICKEN A LA ORANGE



Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

  • In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
  • Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

DELICIOUS ORANGE CHICKEN



Delicious Orange Chicken image

Orange slices add a refreshing twist to tender, juicy baked chicken-a wonderful meal for company. The appealing glaze coats the poultry with tangy sweetness. -Lorri Cleveland, Kingsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 12

6 bone-in chicken breast halves (7 ounces each), skin removed
1 tablespoon butter, melted
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion, thinly sliced
1 medium navel orange, thinly sliced
3 tablespoons brown sugar
2 teaspoons cornstarch
1/2 cup orange juice
3 tablespoons soy sauce

Steps:

  • Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 255 calories, Fat 6g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

CHICKEN L'ORANGE



Chicken L'orange image

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Provided by katie in the UP

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes, optional but good
1 cup orange juice
1/3 cup Heinz 57 steak sauce
1/4 cup orange marmalade
slivered almonds
steamed rice
2 teaspoons orange zest (optional)

Steps:

  • Saute chicken in butter 8 to 10 minutes.
  • Remove; set aside.
  • Mix cornstarch and juice.
  • Stir in 57 sauce and marmalade.
  • Pour into skillet.
  • Cook on low heat until thickened.
  • Put chicken in sauce.
  • Heat; serve on top of rice sprinkled with almonds and orange zest.

DUCK A L'ORANGE



Duck a l'Orange image

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

Steps:

  • Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
  • Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
  • If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
  • If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
  • Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
  • Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
  • Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

CRISPY-SKINNED CHICKEN A L'ORANGE



Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F.
  • Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
  • Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
  • Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

DUCK BREAST A L'ORANGE



Duck Breast a l'Orange image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons sherry vinegar
Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
3/4 cup chicken broth
1 shallot, minced (3 tablespoons)
2 boneless duck breast halves (8-10 ounces each)
1 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
  • Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
  • Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
  • Add orange supremes to sauce and pour over sliced duck just before serving.

BAKED CHICKEN L'ORANGE



Baked Chicken L'orange image

This a delicious and UNFRIED "healthified" verison of traditional Chicken L'Orange Recipe. I came up with this in my hopes to loose weight this year but not give up any of my favorite foods. It is absolutely DELICIOUS! Serve this with a side whole grain rice with a tbsp. of LITE butter, and a teaspoon of cilantro, It's a simple and easy side dish, Also, steamed carrots would be good as well! (NOTE: You must marinate this overnight, so please factor that into making this)

Provided by PatisserieFan

Categories     Meat

Time 50m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 6

4 large boneless skinless chicken breasts
2 large navel oranges, Sliced Thin
1 large navel orange, Juiced
1/2 cup slivered almonds, not roasted, not salted
1/2 tablespoon salt
1/2 teaspoon white pepper

Steps:

  • Place Your chicken breasts in a large gallon bag.
  • Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
  • Let it sit in your Fridge overnight.
  • The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
  • Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
  • Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

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Top Asked Questions

How to cook chicken breast in orange juice?
I allow one chicken breast per person. In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear. Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice.
What is chicken orange?
Inspired by Julia Child, this Chicken À L’Orange is a spin-off of the classic French recipe Duck À L’Orange. Instead of duck meat, chicken legs and thighs are roasted with caramelized shallots basted in a sticky-sweet sauce made with a rosemary orange marmalade glaze.
How to make duck à l'orange?
Duck à l'orange is a sweet and sour classic French dish consisting in cooked duck that is served with a tangy orange-based sauce. Preheat oven to 410 F (210˚C). Wash and dry four oranges and take off their zest. Squeeze them to collect their juice and reserve it. Blanch the zest for 5 minutes in boiling water and drain.
How much oil do you put in a chicken breast?
1 4 boneless skinless chicken breast halves (about 6 ounces each) 2 Salt and pepper, to taste 3 2 tablespoons olive oil 4 1 tablespoon butter

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