CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO
Add pizzazz to ordinary boneless skinless chicken breasts with this quick-to-fix recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Number Of Ingredients 7
Steps:
- Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
CHICKEN BREAST IN ORANGE SAUCE FOR 2
Make and share this Chicken Breast in Orange Sauce for 2 recipe from Food.com.
Provided by SusieQusie
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place chicken breast halves in a 1 quart baking dish.
- In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
- Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
- Remove chicken to serving dish, cover and keep warm.
- Pour pan juices into a small saucepan.
- In a small bowl, blend cornstarch & water till smooth.
- Add to juices in saucepan and cook over low heat until it starts to thicken.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 202.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 92.4, Carbohydrate 17.5, Fiber 0.3, Sugar 12, Protein 26.7
ORANGE-GARLIC CHICKEN BREASTS
Steps:
- Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
- Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
- Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
- Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
- Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FRENCH CHICKEN BREAST WITH ORANGE TARRAGON SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
- Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
- Serve the chicken with the sauce spooned over the top.
CHICKEN WITH ORANGE SAUCE
An elegant orange sauce for chicken. Pan-fried chicken breast in a velvety sauce made with fresh orange juice.
Provided by Adina
Categories Chicken Breast
Time 35m
Number Of Ingredients 12
Steps:
- Sauce: Start by making the sauce; it needs to cook a little longer than the chicken.
- Oranges: Zest one orange; you will need about 1 teaspoon zest. Juice both oranges; you will need 200 ml/ ¾ cup orange juice.
- Caramelize the icing sugar in a small saucepan. Add the orange juice and the chicken stock and stir to dissolve the sugar clumps.
- Reduce: Add the orange zest, bring everything to a boil, and reduce this liquid to half. It will take about 10 to 15 minutes.
- Sieve: Add salt, pepper, and 1 or 2 tablespoons cognac to taste (optional) and sieve the sauce through a fine-mesh sieve.
- Add butter: Pour the sauce back into the saucepan. Cut the cold butter into small cubes and add the cubes to the sauce, one after another, while stirring all the time. The sauce needs to be served immediately.
- Chicken: While the sauce is cooking, prepare the chicken breasts. If you have 2 large chicken breasts, slice them diagonally to obtain 2 thinner pieces.
- Pound: Place the chicken breasts between 2 layers of plastic foil and pound them using a meat pounder. Make sure that the chicken pieces are evenly thick all over. Sprinkle with paprika, salt, and pepper on both sides. You can choose other spices if you wish.
- Cook: Heat the olive oil in a large, cast iron pan. Cook the chicken, 3 minutes per side or until cooked through. Do not overcook!
- Rest: Place on a warm plate, cover loosely with aluminum foil, and let rest for 5 to 10 minutes or until the sauce is ready.
- Serve immediately with the orange sauce, rice, and veggies of choice.
Nutrition Facts : ServingSize 1 chicken breast with sauce, Calories 433 kcal, Carbohydrate 12 g, Protein 49 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 145 mg, Sodium 497 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g
ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
STUFFED CHICKEN BREAST WITH ORANGE MARMALADE SAUCE
This is another recipe from Alberta, Company's Coming. Gourmet-style chicken, yet easy to do and so attractive to serve.
Provided by Shirl J 831
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
- Add onion and celery.
- Cook for 5 to 10 minutes, stirring often, until onion is softened.
- Remove from heat.
- Add next 6 ingredients.
- Stir well.
- Add more milk, if needed, until stuffing is moist and holds together when squeezed.
- Pound chicken with mallet to 1/4 inch thickness.
- Divide and spoon stuffing on half of each piece.
- Fold over crosswise to cover stuffing.
- Secure with wooden picks.
- Transfer to 1 1/2 quart dish.
- Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
- Spoon some over chicken.
- Bake, uncovered, in 325°F oven for about 45 minutes until tender.
- Cut into 1/2 inch slices.
- Arrange on individual plates.
- Spoon more sauce over top.
- Serves 4.
Nutrition Facts : Calories 394.1, Fat 14.1, SaturatedFat 3.6, Cholesterol 47.2, Sodium 374.4, Carbohydrate 48.6, Fiber 1.7, Sugar 27.6, Protein 19.3
ORANGE SAUCE CHICKEN
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.-Diane Werner
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.
Nutrition Facts :
CHICKEN BREASTS AND WINGS IN AN ORANGE SAUCE
The original recipe was posted in our local newspaper by T&T Supermarket. I made some tweeks to the recipe and it came out so good.
Provided by William Uncle Bill
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl.
- In a plastic bag, add flour, salt, black pepper and shake to mix well.
- In a separate bowl, whisk eggs and 2 tablespoons of water until frothy.
- Pour the egg mixture over the the chicken and mix to coat.
- Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings.
- In a Wok, add canola oil and heat to 375 F (medium-high heat).
- Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently.
- When cooked, remove and place in a large bowl.
- Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven.
- Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally.
- Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly.
- Pour sauce over the cooked chicken and stir to coat well.
- Serve with cooked rice.
- You may also spoon sauce on chicken for each serving if desired.
Nutrition Facts : Calories 1723.1, Fat 131.4, SaturatedFat 14, Cholesterol 259, Sodium 1136.1, Carbohydrate 82.8, Fiber 1.4, Sugar 55.1, Protein 55
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- Warm 2 tsp. oil in a large nonstick skillet over medium-high heat. Season chicken with salt. Cook 2 breast halves, turning once, until browned and cooked through, 6 to 8 minutes total. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and chicken.
- Add shallot to pan and cook, stirring, until softened, about 30 seconds. Add orange juice and broth and bring to a boil, stirring to scrape up browned bits from bottom of pan. When mixture boils, lower heat and simmer until reduced and thickened, about 5 minutes. Remove from heat and whisk in mustard, parsley and butter. Season with salt. Pour sauce over chicken and serve.
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