Chicken With Orange Cream Sauce Recipes

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
• Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
• Divide the sauce in two. Reserve.
• Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
• Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
• Bake for 20 minutes.
• Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
• Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
• Serve hot and enjoy.

ORANGE SAUCE CHICKEN

Steps:

• In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.

CHICKEN WITH ORANGE CREAM SAUCE

Steps:

• In one bowl, beat whipping cream and marmalade to a light thickening consistency. Put to side.
• Beat eggs in a small bowl to dip chicken in. Put Panko bread crumbs in another bowl. Dip chicken breast in eggs, then coat in Panko bread crumbs.
• Fry breaded chicken in skillet with oil. Pour orange cream sauce over cooked chicken.

CHICKEN WITH ORANGE SAUCE

Steps:

• In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.