Creamy Orange Chicken8 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!” - by Cobalt springfield MA
Original recipe yields 2 servings
- Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
- Stir in chives, season to taste with salt and pepper.
Amount Per Serving (2 total)
- 727 cal
- 44.8 g
- 43.3 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 t..." See morehe 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 oran..." See morege 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."
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