Chicken a l’Orange is an exceptional French dish; a variation on the more famous version with duckling; and absolutely wonderful. Serve with wild or long grain rice.
Chicken a l'Orange
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 4 medium skinless, boneless chicken breast halves (about 1 pound total)
- nonstick spray coating
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon finely shredded orange peel
- 1/8 teaspoon salt
- 1/2 Cup orange juice
- 1 Tablespoon orange liqueur or orange juice
- 1 teaspoon honey
- 2 medium oranges, peeled and sectioned
- Rinse chicken; pat dry.
- Spray a cold large nonstick skillet with nonstick coating.
- Preheat skillet over medium heat.
- Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning at least once.
- Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Stir in the orange liqueur or orange juice and honey.
- Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange sections; heat through.
- To serve, transfer the chicken to dinner plates. Spoon sauce over chicken. Garnish with orange segments.