Recipe by Cobalt springfield MA
"Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 fluid ounces
orange flavored liqueur, or to taste
canned mandarin orange segments, drained
chopped fresh chives
This was the most delicious thing I've ever made! I made a few adustments, though, a lower fat version. I pounded out the chicken, and used 1/4 cup of flour and didn't even use all of it. I seasoned the flour with salt and pepper. I sprayed the pan generously with Pam and sprayed the side of chicken facing up, after I put the chicken in the pan. I fried the chicken til done and removed them.I added 1/4 cup of triple sec orange liquor to deglaze the pan,and added 1/4 cup heavy cream and 1/4 fat free milk. I added a splash of the lite syrup from the oranges, and 1/4 cup of OJ. I used an 11oz. can of mandarin oranges, (the whole can, drained)I reduced it a little bit. I served it with broccoli and brussel sprouts and wide egg noodles. Yum Yum! p.s. I also added more salt, it needs salt!
If you like a very delicate orange flavor then this recipe as it stands is for you. My family and I enjoyed it but were a little disapointed. I will try it again with some additions. Perhaps some orange juice concentrate and adding a splash of the orange liqueur at the end of cooking. On the whole a nice recipe but it "needs something" as my husband said.
It was so tasty and filling! I served with noodles and everyone still raves about what a great cook I am! :)
As you can see from my photo, my oranges fell apart as soon as they got warm, which wasn't a horrible thing, but unexpected. The other reviews didn't mention this, so maybe it was the brand (Festival). I doubled the recipe, cut the chicken into bite-size pieces, and used penne pasta. I subbed brandy extract and O.J concentrate (quite a bit) for the orange liqueur. I had to add salt and pepper to this as it was a little bland. Hit each serving with a dash of cayenne. I may try this again with a different brand of Mandarins, as my husband really loved it. Thanks!
I love this dish. It does leave a large amount of extra sauce, but it's good on rice.
I used this sauce recipe as a drizzle for Pecan Crusted Chicken. It was delish, but a little sweet. I added some fresh basil and blendered the whole thing. It was a hit at dinner. Thanks!
I was not impressed at all with this recipe. The cream didn't have much flavor and neither did the chicken. Maybe if it was marinated first? I will not be making this one again.
I MUST have done something wrong here. It tasted like boiled chicken with orange alcohol in it. I'm sure it was something I did and not the recipe so please feel free to try it yourself and tell me where I might have gone wrong. Yikes.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Orange Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 403
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple orange sauce with chicken thighs.
See time-saving tips for a quick-and-easy chicken penne pasta dinner.
Dinner’s ready in no time when you give yourself a little head start.