Chicken With Orange Sage Sauce Recipes

Steps:

• In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.

Steps:

• Heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 3-5 minutes per side, until golden brown.
• In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer.
• Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
• Serve chicken breast halves with all of the sauce.

Steps:

• Beat together the butter and sage in a bowl until blended and set aside. Sprinkle the chicken with 3/4 teas salt and 1/4 teas pepper. Heat oil in large non-stick skillet and saute about 7 minutes on each side until golden brown. Remove to platter and keep warm. Add the sage butter to skillet to melt and stir brown bits from bottom of skillet. Whisk in flour until smooth. Place over low heat,stir in orange juice cook and stir constantly until thick and bubbly. Pour in 1/4 teas salt and pepper. Add the heavy cream and heat through. Spoon sauce over chicken breasts and serve immediately.

Steps:

• Preheat oven to 375 degrees F.
• Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.