Chicken Lorange Recipes
SHEET PAN CHICKEN A L'ORANGE
This is Jeff's simple take on a classic French dish, duck a l'orange.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
- In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
- Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
- Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
- Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
- Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
- Garnish with the orange segments and zest.
CHICKEN L'ORANGE
I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!
Provided by katie in the UP
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in butter 8 to 10 minutes.
- Remove; set aside.
- Mix cornstarch and juice.
- Stir in 57 sauce and marmalade.
- Pour into skillet.
- Cook on low heat until thickened.
- Put chicken in sauce.
- Heat; serve on top of rice sprinkled with almonds and orange zest.
CHICKEN A L'ORANGE
This is a recipe from the famous Cliff House at Pikes Peak, in Manitou Springs, Colorado. This was originally made with duck, but I have change it to chicken. Adapted from Recipes from Historic America by Linda and Steve Bauer. A great book! And now a little history: Travelers once just passed through Manitou Springs, never staying for long. It was a stagecoach stop on the route from Colorado Springs to Leadville, one of the most famous stagecoach runs in the American West. Manitou Springs grew up around the gold mines in the Pikes Peak area in the late 1850s, and when those mines proved bountiful, that all changed. The building that had been the stagecoach stop was converted into a 20-room boardinghouse known simply as "The Inn". The earliest guests were mostly trappers and hunters on their way to or from Colorado Springs. But soon gold seekers made their way through Manitou Springs, bringing more business to the small inn. On occasion, tents had to be pitched next to the building to accommodate the overflow of guests. By 1876, when the gold strikes were fewer and far between, the inn was struggling. That's when a mineral of another sort - mineral springs - came to play a role in the inn's fortunes. Manitou Springs was home to ancient mineral springs, which bubbled up from underground limestone aquifers and carbonated the water - it was cool, good-tasting and had a high concentration of beneficial minerals. American Indians had been drinking it straight from the springs, believing them to have healing powers. It was also in the 1870s that a man named Edward E. Nichols came west to fight a battle with tuberculosis. Nichols moved permanently to Manitou Springs, where he served as mayor for eight terms. He bought the inn in 1886, renamed it the Cliff House and turned it into a sophisticated hotel that capitalized on the region's springs and sparkling waters. In 1914, Nichols and Colorado Governor Oliver Shoup founded the Manitou Bath House Company. The entire community became a resort specializing in water therapies, and people were eager to visit and take advantage of the healing powers of the springs. In the 30 years that followed, Nichols expanded the hotel from 20 rooms to 56, and eventually to 200. The result was the beautiful, four-and-a-half-story building that still stands today. The Cliff House had evolved into a desirable destination in its own right, attracting a well-heeled clientele, including Theodore Roosevelt; Ferdinand, Crown Prince of Austria; William Henry Jackson; Charles Dickens Jr.; P.T. Barnum; Thomas Edison; Clark Gable; F.W. Woolworth; and J. Paul Getty. Each morning, guests were given programs detailing the evening's entertainment. They enjoyed a formal dinner, then delighted in a concert on the hotel grounds. Afterward, they were encouraged to walk across the street to Soda Springs for a glass of fresh springwater before retiring. The Cliff House even had underground tunnels leading from the hotel to the spa. In later years, a bathhouse was built at the spa, and bellboys from the hotel would cross to the spring to fill bottles and glasses with sparkling water for the guests. The Cliff House at Pikes Peak soon became the most popular hotel and spa in the Colorado Springs region, drawing people from all walks of life and from around the world. For all its successes, the Cliff House also endured some hard times. In 1921, a flash flood roared down Williams Canyon and washed through the hotel's Grill Room, a small sandwich and soda shop in the rear of the east wing, buckling the floor all the way to the ceiling. California real estate developer James S. Morley bought the Cliff House in 1981, converting the historic building into a 42-unit apartment building. But in its second disaster of the century, the building caught fire in March 1982. The fourth-floor roof sustained so much damage it had to be replaced, and the interior was stripped of all plumbing, plaster and floor coverings. The water damage was so extensive that the entire building was threatened. Immediate action was taken to preserve what remained. Due to the local economy, the building stood vacant for 16 years. Since the Cliff House had been placed on the National Register of Historic Places, the fire also raised concerns among citizens groups and government agencies that supported its renovation. In 1997, Morley committed to the restoration, vowing to return the hotel to its original distinction, preserving the Rocky Mountain Victorian architecture of the 1800s, but incorporating 21st century state-of-the-art technology and amenities. After $9 million worth of refurbishing and loving care, this vision has been realized.
Provided by Sharon123
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preparation:.
- Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
- In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
- Pour over bread; refrigerate for at least 1 hour.
- Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
- Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
- Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
- To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.
BAKED CHICKEN L'ORANGE
This a delicious and UNFRIED "healthified" verison of traditional Chicken L'Orange Recipe. I came up with this in my hopes to loose weight this year but not give up any of my favorite foods. It is absolutely DELICIOUS! Serve this with a side whole grain rice with a tbsp. of LITE butter, and a teaspoon of cilantro, It's a simple and easy side dish, Also, steamed carrots would be good as well! (NOTE: You must marinate this overnight, so please factor that into making this)
Provided by PatisserieFan
Categories Meat
Time 50m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place Your chicken breasts in a large gallon bag.
- Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
- Let it sit in your Fridge overnight.
- The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
- Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
- Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).
CHICKEN A L'ORANGE
Make and share this Chicken a L'orange recipe from Food.com.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper. Melt butter and oil in a large skillet over med-high heat. Add chicken and sauté about 10 minutes or until cooked thru. Remove chicken; set aside.
- MAKE SAUCE: Dissolve cornstarch in orange juice. Stir in 57 Sauce and marmalade.
- Pour sauce into the skillet and heat, stirring constantly, until mixture is hot and thickened.
- Return chicken to skillet to heat, spooning sauce over chicken. Garnish with toasted sliced almonds.
CRISPY-SKINNED CHICKEN A L'ORANGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
CHICKEN A LA ORANGE
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
Provided by SKEHLER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
- Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g
CHICKEN L'ORANGE FOR CROCK POT
A delightfully different crock pot recipe for chicken. Serve it with some brown and wild rice, and a handful of sliced almonds on top.
Provided by Geema
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine thawed orange juice and marjoram in shallow dish.
- Dip each breast in orange juice mixture and put in Crock pot.
- Pour remaining sauce over breasts, then cover; cook on Low 7- 9 hours or on High: 4- 5 hours.
- Stir water and cornstarch together and then add to the sauce left in the crock pot at the end of the cooking time to thicken it.
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Instructions. Lightly rub the entire chicken with salt. In a saucepan, add orange juice, butter, honey, orange zest, tamari sauce, ginger, garlic and 1 teaspoon of salt. Simmer over medium heat until the butter has melted and everything is blended. Bring sauce to room temperature, then refrigerate until the sauce solidifies into a paste.
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CALORIES IN LEAN CUISINE CHICKEN A L'ORANGE AND NUTRITION FACTS
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CHICKEN A L’ORANGE RECIPES : RECIPE: CRISPY CHICKEN A L'ORANGE – …
Chicken A L’orange Recipes Expand this to view the recipe, and to read a comment about coconut oil (at the bottom of this description). As part of my monthly newsletter, I include a recipe, and for June 2013, it’s Crisy Chicken a l’Orange.
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This amazing chicken recipe is inspired by two great duck recipes – Caraway-crusted Bohemian-style duck, and world-famous duck à l'orange. I’d love to take c...
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CHICKEN L'ORANGE - PAULA DEEN MAGAZINE
Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in batches for 3 to 4 minutes per side or until browned. Transfer chicken to a 13x9-inch baking dish. Pour off all drippings from skillet, and add orange juice and next 6 ingredients, stirring with a wooden spoon to ...
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2 tsp. cornstarch 1/4 c. orange marmalade 2/3 c. orange juice 1 tsp. vinegar 1/2 tsp. soy sauce 1/2 tsp. dry mustard 1/2 tsp. curry powder Salt to taste, if desired Once chicken is marinated, coat chicken pieces into wet batter, drip out excess batter and coat with dry batter. Deep fry chicken in batches […]
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CHICKEN à L'ORANGE - CHATELAINE
In a small bowl, stir marmalade with soy sauce and orange juice. Place chicken in dish. Carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully ...
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CHICKEN L’ORANGE
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From champsdiet.com
CRISPY-SKINNED CHICKEN A L'ORANGE - FOOD NETWORK
Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 mins. 3) Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 mins. Remove from the heat.
From foodnetwork.co.uk
From foodnetwork.co.uk
BEST CHICKEN à L'ORANGE RECIPE - HOW TO MAKE CHICKEN à …
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From goodhousekeeping.com
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CHICKEN BREASTS A L'ORANGE - GOOD HOUSEKEEPING
Prepare rice mix as label directs. Meanwhile, in nonstick 10-inch skillet, melt margarine over medium-high heat. Add chicken breasts; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Reduce heat ...
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CHICKEN L'ORANGE RECIPES ALL YOU NEED IS FOOD
Steps: Saute chicken in butter 8 to 10 minutes. Remove; set aside. Mix cornstarch and juice. Stir in 57 sauce and marmalade. Pour into skillet. Cook on low heat until thickened.
From stevehacks.com
From stevehacks.com
CHICKEN A LORANGE RECIPES ALL YOU NEED IS FOOD
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From stevehacks.com
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Pre-heat the oven to 375 F. Lay the chicken breasts out on a plate and pat them dry with paper towel. Sprinkle with salt and pepper. Get a large fry pan going on the stove over medium heat and add the vegetable oil to it. When it’s good and hot, place in the chicken skin side down. Let it cook and brown up, about 5 minutes.
From yummymummyclub.ca
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QUICK CHICKEN A L'ORANGE RECIPE - FOOD NEWS
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From fatsecret.ca
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CHICKEN A LORANGE RECIPE RECIPES ALL YOU NEED IS FOOD
Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top. Add butter on top. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan.
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CHICKEN A L’ORANGE | NEWBURYPORT BITES
3 chicken breasts 16 Oz bottle of Russian dressing Half a packet of Lipton onion soup mix 1 cup of Marmalade or apricot jam A little bit of parsley for color. Preheat the oven to 350°. Put the chicken in a casserole dish and season with salt and pepper. Mix everything else in a bowl and pour it over the chicken. Bake for 45 minutes. That’s ...
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CHICKEN L'ORANGE RECIPE BY ASHLYN | IFOOD.TV
Chicken is a favorite at my home. I love entertaining and also trying out new and interesting chicken recipe. This chicken l'orange is one of my all time favorites. Especially when it comes to the taste and flavors. If you are a chicken lover you must try it and you will enjoy every bite of it
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From tsgcookin.com
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CHICKEN LORANGE BAKED RECIPES ALL YOU NEED IS FOOD
2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each) Salt and pepper: 1 juicing orange or 6 kumquats: 1/2 cup water: 1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
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From stevehacks.com
CHICKEN L'ORANGE
Place chicken in baking dish. Mix sugar, ginger, salt, raisins, and juice concentrate. Spread sauce over chicken as a glaze. cover and bake at 350 degrees for 1 hour.
From chocolateandotherfoodgroups.blogspot.com
From chocolateandotherfoodgroups.blogspot.com
CHICKEN à L'ORANGE RECIPE (1961) - CLICK AMERICANA
Instructions. Mix ginger, salt, pepper, and cornflakes; use to coat the pieces of chicken. Brown in 1-inch of hot Wesson oil (350 F). Remove chicken, keep hot. Drain off all but 2 tablespoons of drippings. Stir in cornstarch, orange juice, …
From clickamericana.com
From clickamericana.com
CHICKEN A L'ORANGE - JEAN PATRIQUE PROFESSIONAL COOKWARE
Salt to taste. 25ml olive oil. Instructions. Preheat the oven to 200°C. Add salt and sesame seeds to chicken breast, mix well and marinate for 10 minutes. Peel the oranges and slice into 1 cm pieces. Squeeze remaining juice and set aside. Heat olive oil over medium-high heat, add the chicken breast until both sides are golden.
From jeanpatrique.com
From jeanpatrique.com
CALORIES IN LEAN CUISINE CHICKEN A L'ORANGE AND NUTRITION FACTS
There are 190 calories in 1 tray (212 g) of Lean Cuisine Chicken A L'orange.: Calorie breakdown: 9% fat, 65% carbs, 26% protein.
From fatsecret.com
From fatsecret.com
CHICKEN A L'ORANGE RECIPE - WOMAN'S DAY
Heat oven to 425 degrees F. In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Cut the chicken into 10 pieces (2 drumsticks, 2 thighs ...
From womansday.com
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BEST ORANGE CHICKEN RECIPES | COMFORT FOOD | FOOD NETWORK …
Step 1. In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. Step 2. Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk.
From foodnetwork.ca
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