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Chicken Cream

Chicken Cream

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Michael Driggins

Michael Driggins

This recipe was made as a special entree for the Santa Barbara Polo and Racquet Club. The recipe is in general terms, so if you have cooked before, it's a snap! This dish is sweet, and should be served with a spicy, or full flavored rice side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1246 kcal
  • 62%
  • Fat:
  • 102.8 g
  • 158%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 398 mg
  • 133%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.
  2. In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.
  3. Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JJMMCC
24

JJMMCC

2/17/2004

yuck yuck yuck.

SUSAN751
10

SUSAN751

8/9/2005

I thought the sauce was very tasty. The next time I make it I will use chicken cutlets, It took longer then 20 minutes to make but everyone loved it.

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