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

Chicken a l'Orange
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: French
Serves: 4
Ingredients
  • 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
Instructions
  1. Rinse chicken; pat dry.
  2. Spray a cold large nonstick skillet with nonstick coating.
  3. Preheat skillet over medium heat.
  4. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning at least once.
  5. 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.
  6. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange sections; heat through.
  7. To serve, transfer the chicken to dinner plates. Spoon sauce over chicken. Garnish with orange segments.

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