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!"
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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
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