READY IN 40 mins

Grand Marnier Chicken

Read Reviews (23)

"Absolutely the BEST Chicken recipe ever. Nothing more to say!" — NURSE24HR

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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—Eagle A

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Most Helpful Critical Review

Jan 15, 2012

i really like it is not my favorite

—Yessenia

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34 Ratings

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Mar 02, 2007

While I thought this was a very nice dish and would happily recommend it to others, I do have a recipe for a Grand Marnier Chicken that I like better. I seasoned the chicken with garlic powder, along with the S&P called for. I could not bring myself to fry this in an entire cup of olive oil, so just put a touch of EVOO in the pan, sauteed/browned the chicken and it worked fine. Used a pat of butter, in place of the missing olive oil, for the wine, broth, OJ reduction. If I make it again, I think I'd like to do what reviewer EagleA suggested and use OJ concentrate, rather than OJ, for more intense orange flavor. Thanks so much for the recipe, Nurse24HR!

—LADYJAYPEE

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Jun 19, 2006

I was actually looking for a recipe to finish the turkey portion I "overbought" the day before and I had a taste for orange. This recipe turned out to be the perfect solution. I tried it again with chicken and I can confirm that it is indeed the BEST chicken recipe ever! This mix of parmesan, orange and chicken just seem like it was meant to fit together. Try it out, you won't regret! Thanks for this great recipe!

—Francois

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Jan 17, 2007

***** Great ***** Will Do again - No Question about it. The Best Chicken Breast recipe that I have found. (Try using "Tenders") The Reducing takes some time, and should be figured into the Time alotments.

—bnkr327

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Oct 29, 2008

YUM! This was delicious. I used four chicken breasts (I didn't cut them up into smaller tenders) and I browned them in 3 tablespoons of olive oil. A full cup seemed like way too much.

—GINAH1

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Jan 27, 2007

Excellent recipe. Thank you so much. Made it for a dinner party with a trained chef. She loved it. As did everyone else. My husband was a little aprehensive about the orange juice and wine but said it was really tasty. Plenty of breading mix for the number of chicken breasts. Will definitely make it again and again.

—RBM444

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Dec 07, 2008

This has become a staple in my house since I discovered it a year or so ago - but I just realized that I had never rated it. Over time I have adapted it to make the breading a little easier, and realized that thesauce is even better with southern comfort. Thanks!

—AZ

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Nutrition

Calories
981 kcal
49%

Carbohydrates
37.9 g
12%

Cholesterol
96 mg
32%

Fat
66.4 g
102%

Fiber
1.9 g
8%

Protein
40.7 g
81%

Sodium
959 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grand Marnier Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 981
Calories from Fat: 598

% Daily Value *
Total Fat 66.4g 102 %
Saturated Fat 13g 65 %
Cholesterol 96mg 32 %
Sodium 959mg 38 %
** Potassium 550mg 15 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 1.9g 8 %
Protein 40.7g 81 %
Sugars 16.2g
Vitamin A 10 %
Vitamin C 51 %
Calcium 47 %
Iron 31 %
** Thiamin 35 %
** Niacin 167 %
** Vitamin B6 39 %
** Magnesium 23 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.