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Orange Sauce Chicken

SUBMITTED BY: Ellen

"Breaded chicken breasts; the orange sauce is optional."
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 12 skinless, boneless chicken breast halves
  • 2 eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • salt and pepper to taste
  • 1 cup bread crumbs
  • 1 cup sliced almonds (optional)
  • 1 tablespoon butter
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups orange juice
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 tablespoon grated orange zest
  • 1 tablespoon grated lemon zest

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
  3. In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
  4. To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
  5. Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2005 by SABE11
This review is only for the sauce. I used it with sauteed tofu and veggies over rice and it was delicious! After reading other reviews, I cut down on the sugar, using somewhere between 1/2 and 3/4 cup. It definitely was sweet (but not too sweet, I thought) and very citrusy!

3 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2003 by Laura Bud
Nice recipe. Not the same old boring chicken. The sauce was a little too sweet for my taste. I would try it again with less sugar. The batter coating was quite thick. Be careful how high your temperature is when you saute the battered chicken. Almonds add a nice flavor.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by TYGRKATT
This was a really good way to make chicken. The sauce took a little long to cook, but was worth it in the end. My mom thought the sauce was a little too sweet, so adjust the sugar by your own taste. Also note that breading and frying the chicken isn't necessary. I just stuck it in the oven and baked it and it tasted great. Try it with rice and carrots, the sauce tastes good on both of those as well.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 414

  • Total Fat: 9.4g
  • Cholesterol: 111mg
  • Sodium: 244mg
  • Total Carbs: 46.7g
  •     Dietary Fiber: 1.8g
  • Protein: 34.2g

VIEW DETAILED NUTRITION

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