Caryn's Chicken

Caryn's Chicken

43

"This is a scrumptious low-fat recipe that I get asked to cook again and again! I am Australian so the recipe hails from here, but the only difference is you call a skillet what we call a frypan! If desired, serve Caryn's Chicken with a crisp green salad."

Ingredients

20 m {{adjustedServings}} servings 250 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
  2. Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter.
  3. Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.
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Reviews

43
  1. 57 Ratings

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This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice, some balsamic vinegar, orange rin...

Chicken, onions and orange juice?!?!? You would never think this would be good, but it truly is delicious. I used 2 1/2 C. Tropicana orange juice and a medium Vidalia onion. I served it over ...

I marinated the chicken over night in the orange juice (I just used regular orange juice which I had on hand). I also put a chopped garlic clove and I used a red onion (I didn't have any green o...