Caryn's Chicken Recipe -
Caryn's Chicken Recipe
  • READY IN 20 mins

Caryn's Chicken

Recipe by  

"This is a scrumptious low-fat recipe that I get asked to cook again and again! I am Australian so the recipe hails from here, but the only difference is you call a skillet what we call a frypan! If desired, serve Caryn's Chicken with a crisp green salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
  2. Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter.
  3. Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2004

This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice, some balsamic vinegar, orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie, too. You can't beat it!

Most Helpful Critical Review
Sep 08, 2004

No stars is more appropriate. This recipe is horrible. I followed the recipe exactly.

Apr 27, 2004

Chicken, onions and orange juice?!?!? You would never think this would be good, but it truly is delicious. I used 2 1/2 C. Tropicana orange juice and a medium Vidalia onion. I served it over rice to make it more of a meal. FANTASTIC! Definitely a keeper.

Jun 18, 2004

I marinated the chicken over night in the orange juice (I just used regular orange juice which I had on hand). I also put a chopped garlic clove and I used a red onion (I didn't have any green onions). My wife and I gobbled this up... There were no left overs. I will make this one again!

Aug 02, 2004

I tried this recipe ONLY because of the rave revues given by others. The thought of orange juice and onions really sounded kind of "sickening" to me but I figured I must be MISSING something since everyone else seemed to love it. I did add a pinch of ginger to the orange juice and let the liquids reduce with a tsp of margerine. Served this over brown rice and it was really really good!!! I don't know if I would make it every week, but for a change of pace once in awhile it is sure worth it!

Jun 23, 2003

this is a fast tasty meal. i also added carrots and spinich leaves to the pan while it was all cooking. i thought that you could also add other veges. we had rice that i had added lemon juice too and i garnished it with grated orange skin and sliced green onions.

Sep 02, 2003

Oh my goodness; this was so yummy! I used fresh chives from my garden and squeezed fresh oranges as directed and in 10 minutes I had the most wonderful meal. It's hard to believe 4 ingredients can result in such an elegant dish. I served with some white rice I had leftover. I put the rice right into the juice after removing the cooked chicken. I am going to serve this one next time I entertain. I like easy main courses so I can spend more time with my guests. Bravo!

Jan 23, 2007

I thought it was horrible and very unappetizing to look at, the chicken was white, sauce was thin. Will not make again


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  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 59 mg
  • 2%

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

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