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Orange Braised Bourbon Chicken
SUBMITTED BY:
Kimber
"This easy and delicious chicken is a favorite with my friends, and people always ask for the recipe!"
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup all-purpose flour
3 tablespoons butter
2 tablespoons brown sugar
2 tablespoons cornstarch
1/8 teaspoon ground allspice
1 cup hot water
1/4 cup orange juice
2 tablespoons bourbon whiskey
1/4 cup chopped raisins
4 slices orange
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DIRECTIONS
Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.
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REVIEWS
Reviewed on Jun. 23, 2003 by TOCOYOTE
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TOCOYOTE
Jun. 23, 2003
I took the above two suggestions - browned the chicken without breading in a tiny bit of butter and doubled all the remaining ingredients for extra sauce (including cornstarch to thicken) - then I used chicken broth instead of water and added about 1/4 cup plain white vinegar for tang. Doubled the raisins and left them whole. Tossed in a coarsely chopped onion when I returned the chicken to simmer. One drop red and two drops yellow food coloring stirred in really brought out the color. Served it over lightly buttered white rice with the orange slice atop the chicken and a maraschino cherry half in the center of the orange slice. Presentation was GORGEOUS and the taste is unbelievable. You never taste the bourbon! But it really lends flavor. We ate the whole thing which should have been enough for two meals. This has got to be just about my favorite dish! And you never miss the fat. DE-LISH!!!!
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14 users found this review helpful
I took the above two suggestions - browned the chicken without breading in a tiny bit of...
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Reviewed on Jun. 23, 2003 by STACIENICOLE
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STACIENICOLE
Jun. 23, 2003
My husband absolutely loved this recipe! I am going to try it without the flour next time though and just saute the chicken and then simmer it in the sauce.
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6 users found this review helpful
My husband absolutely loved this recipe! I am going to try it without the flour next time...
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Reviewed on Jun. 23, 2003 by KWALLACE
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KWALLACE
Jun. 23, 2003
Sorry, I found this recipe to be quite bland. Did add onion, mushroom, even garlic! The sauce had too much cornstarch, perhaps that was the problem. Maybe a simple reduction method would have been able to create a more disticntive taste. kwallace newport beach, Ca
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6 users found this review helpful
Sorry, I found this recipe to be quite bland. Did add onion, mushroom, even garlic! The sauce...
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Reviewed on Jun. 23, 2003 by JUDGEPC
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JUDGEPC
Jun. 23, 2003
Delicious, easy and quick to prepare. I substituted chicken broth for the water. Next time I'll double the sauce. Thanks.
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5 users found this review helpful
Delicious, easy and quick to prepare. I substituted chicken broth for the water. Next time...
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Reviewed on Jun. 23, 2003 by DKWEAVER
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DKWEAVER
Jun. 23, 2003
Not very tasty. Definitely will not make again.
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4 users found this review helpful
Not very tasty. Definitely will not make again.
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Reviewed on Jan. 7, 2007 by
John Mc
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John Mc
Jan. 7, 2007
Thanks for this recipe. I cooked it for my family this evening and they all loved (except my daughter who didn't like the texture of the chicken!). I loved it and will cook it again. I served the chicken with roasted baby potatoes (which had been tossed in olive oil, rock salt and a mixture of french herbs) and Savoy cabbage (which I shredded and cooked quickly in about 1/2 inch of water with a knob of butter) - Delicious.
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3 users found this review helpful
Thanks for this recipe. I cooked it for my family this evening and they all loved (except my...
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Reviewed on Dec. 4, 2007 by the_great_mullet
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the_great_mullet
Dec. 4, 2007
This recipe sounded great but was absolutely flavorless. We expected more of an orange tang, but it was blah. Made it exactly as the recipe stated but substituted dried cranberries for the raisins--that actually added the only bit of flavor.
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1 user found this review helpful
This recipe sounded great but was absolutely flavorless. We expected more of an orange tang,...
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Reviewed on Apr. 27, 2008 by Brandy
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Brandy
Apr. 27, 2008
Recipe as printed is very bland. It can be improved by increasing the sugar. Substitute Chicken stock for water. Reduce cornstarch.
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0 users found this review helpful
Recipe as printed is very bland. It can be improved by increasing the sugar. Substitute...
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Reviewed on Jan. 27, 2008 by
L. J. Renner
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L. J. Renner
Jan. 27, 2008
I'm not sure what I made here, but it was not very good. I do like similarly-named restaurant recipes, but this chicken's bourbon smell was overwhelming and the finished sauce was pungent yet tasteless.
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0 users found this review helpful
I'm not sure what I made here, but it was not very good. I do like similarly-named restaurant...
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Reviewed on Jan. 4, 2008 by
Gaby
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Gaby
Jan. 4, 2008
I added the vinegar as stated below but I did the mistake of using the oranges with the skin on it which gave the chicken a bitter taste. Next time I'll try it without the skin and see how that works out. Still pretty good!
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0 users found this review helpful
I added the vinegar as stated below but I did the mistake of using the oranges with the skin...
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