Orange Chicken with Grand Marnier

Orange Chicken with Grand Marnier


38 people made 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.

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