Chicken Cream

2

"This recipe was made as a special entree for the Santa Barbara Polo and Racquet Club. The recipe is in general terms, so if you have cooked before, it's a snap! This dish is sweet, and should be served with a spicy, or full flavored rice side dish."
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Ingredients

20 m servings 1246 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1246 kcal
  • 62%
  • Fat:
  • 102.8 g
  • 158%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 398 mg
  • 133%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.
  2. In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.
  3. Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.

Reviews

2

yuck yuck yuck.

I thought the sauce was very tasty. The next time I make it I will use chicken cutlets, It took longer then 20 minutes to make but everyone loved it.