CHICKEN WITH ORANGE SAUCE
An elegant orange sauce for chicken. Pan-fried chicken breast in a velvety sauce made with fresh orange juice.
Provided by Adina
Categories Chicken Breast
Time 35m
Number Of Ingredients 12
Steps:
- Sauce: Start by making the sauce; it needs to cook a little longer than the chicken.
- Oranges: Zest one orange; you will need about 1 teaspoon zest. Juice both oranges; you will need 200 ml/ ¾ cup orange juice.
- Caramelize the icing sugar in a small saucepan. Add the orange juice and the chicken stock and stir to dissolve the sugar clumps.
- Reduce: Add the orange zest, bring everything to a boil, and reduce this liquid to half. It will take about 10 to 15 minutes.
- Sieve: Add salt, pepper, and 1 or 2 tablespoons cognac to taste (optional) and sieve the sauce through a fine-mesh sieve.
- Add butter: Pour the sauce back into the saucepan. Cut the cold butter into small cubes and add the cubes to the sauce, one after another, while stirring all the time. The sauce needs to be served immediately.
- Chicken: While the sauce is cooking, prepare the chicken breasts. If you have 2 large chicken breasts, slice them diagonally to obtain 2 thinner pieces.
- Pound: Place the chicken breasts between 2 layers of plastic foil and pound them using a meat pounder. Make sure that the chicken pieces are evenly thick all over. Sprinkle with paprika, salt, and pepper on both sides. You can choose other spices if you wish.
- Cook: Heat the olive oil in a large, cast iron pan. Cook the chicken, 3 minutes per side or until cooked through. Do not overcook!
- Rest: Place on a warm plate, cover loosely with aluminum foil, and let rest for 5 to 10 minutes or until the sauce is ready.
- Serve immediately with the orange sauce, rice, and veggies of choice.
Nutrition Facts : ServingSize 1 chicken breast with sauce, Calories 433 kcal, Carbohydrate 12 g, Protein 49 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 145 mg, Sodium 497 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO
Add pizzazz to ordinary boneless skinless chicken breasts with this quick-to-fix recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Number Of Ingredients 7
Steps:
- Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
DELICIOUS ORANGE CHICKEN
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
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 BREAST IN ORANGE SAUCE FOR 2
Make and share this Chicken Breast in Orange Sauce for 2 recipe from Food.com.
Provided by SusieQusie
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place chicken breast halves in a 1 quart baking dish.
- In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
- Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
- Remove chicken to serving dish, cover and keep warm.
- Pour pan juices into a small saucepan.
- In a small bowl, blend cornstarch & water till smooth.
- Add to juices in saucepan and cook over low heat until it starts to thicken.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 202.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 92.4, Carbohydrate 17.5, Fiber 0.3, Sugar 12, Protein 26.7
ORANGE SAUCE CHICKEN
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.-Diane Werner
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
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- Dice the chicken into 1/2 inch pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken.
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