Orange Chicken with Grand Marnier

    Orange Chicken with Grand Marnier

    Save this recipe

    Be the first to make this!

    About this recipe: Breaded chicken breasts are lightly fried until golden, then baked with oranges and a Grand Marnier based sauce. Serve with rice, potatoes or pasta for a delicious meal.

    Makes: 4 

    • 4 skinless, boneless chicken breast fillets
    • 250ml milk
    • 110g breadcrumbs
    • 80g parmigiano reggiano (parmesan), grated
    • 2 tablespoons chopped fresh parsley
    • 250ml olive oil
    • 1 orange, sliced into rounds
    • 250ml dry white wine
    • 125ml orange juice
    • 300ml chicken stock
    • 4 tablespoons brandy-based orange liqueur, such as Grand Marnier(R)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the breadcrumbs, parmigiano reggiano and parsley. Set aside.
    2. Heat olive oil in a large heavy frying pan over medium-high heat. Dredge chicken pieces in the breadcrumb mixture and place in the hot oil. Quickly brown on both sides, then remove to a buttered 23x33cm baking dish or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
    3. Preheat the oven to 180 C / Gas 4. Drain the oil from the frying pan, reserving 4 1/2 tablespoons. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add stock and orange juice, then reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marnier.
    4. Bake for 20 to 25 minutes in the preheated oven, until bubbly.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate