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Grand Marnier Chicken

SUBMITTED BY: NURSE24HR PHOTO BY: Die Hummel

"Absolutely the BEST Chicken recipe ever. Nothing more to say!"

RECIPE RATING:

Read Reviews (14)

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves
1 cup milk
1 cup dry bread crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
1 orange, sliced into rounds
1 cup dry white wine
1/2 cup orange juice
1 (10.5 ounce) can chicken broth
1/4 cup brandy-based orange liqueur (Grand Marnier®)

DIRECTIONS

Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
Bake for 20 to 25 minutes in the preheated oven, until bubbly.

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REVIEWS

Reviewed on Mar. 2, 2007 by LADYJAYPEE

While I thought this was a very nice dish and would happily recommend it to others, I do have... MORE

Reviewed on Feb. 15, 2007 by Eagle A

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Eagle A
Feb. 15, 2007

My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we agreed that it was definitely tasty enough to ensure there will be a next time - with a few modifications). The only real changes I made this time was adding some orange zest & roasted garlic & onion powders to the sauce as well as the breading mix. For a side dish I just made rice, but I used chicken broth instead of water for the rice and added a tablespoon (or so) of orange zest. It came out wonderfully. When I make this next time, I'll reduce the oil in the sauce (use less than the 1/4 suggested), it was overpoweringly oily tasting some bites. I'll use frozen concentrated OJ instead of fresh next time to add more orange flavor (and add a bit more to make up for the less oil). I also don't think I reduced the sauce as much as I should have (I did reduce it to half the original but it never seemed to coalesce), so I’ll try and be patient. One other odd thing was that the orange slices seemed to soak up a lot of the alcohol in the dish, so each bite of the orange itself was a bit overwhelming. I believe the prep timing is off on this recipe (it says 15 minutes but it took that long just to slice and soak the chicken, not to mention the breading & frying), I don’t think the reduction is taken into account. I was reducing for more than 20 minutes before I got impatient and decided to move things along.

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6 users found this review helpful

My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we... MORE

Reviewed on Jan. 17, 2007 by bnkr327

***** Great ***** Will Do again - No Question about it. The Best Chicken Breast recipe that I... MORE

Reviewed on Aug. 29, 2006 by suesohio

Excellent chicken. I was trying to find something really good to make for my daughters... MORE

Reviewed on Jun. 19, 2006 by Francois

I was actually looking for a recipe to finish the turkey portion I "overbought" the day before... MORE

Reviewed on Jun. 24, 2007 by J-Shep

I love this recipe and will make it again and again. I made the mistake of using a 9x9 baking... MORE

Reviewed on Apr. 23, 2007 by thebergle

This was touted as the "best chicken I've ever had" by two people at my dinner party.... MORE

Reviewed on Jan. 27, 2007 by RBM444

Excellent recipe. Thank you so much. Made it for a dinner party with a trained chef. She... MORE

Reviewed on Jan. 14, 2007 by Diyeana

This is a great recipe. I sprinkled some of the leftover breading on top of the chicken once... MORE

Reviewed on Jan. 2, 2006 by CLEOME

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