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Poultry - Chicken -  Orange Chicken By Filus Post by :Happyman10 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :706

Click below to download : Poultry - Chicken - Orange Chicken By Filus (Format : PDF)

Poultry - Chicken - Orange Chicken By Filus

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 (14.5 ounce) can chicken broth
2 teaspoons lemon juice
2/3 cup orange marmalade
1/4 teaspoon ground black pepper

Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.

In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

One serving equals: Calories 246 ... Protein 28.5g ... Total Fat 2.1g...Sodium 389mg... Cholesterol 68mg... Carbohydrates 28.1g... Fiber 0.2g ++++ WWP: 5.5
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Poultry - Chicken -  Orange Chicken  By Jaida Lee Poultry - Chicken - Orange Chicken By Jaida Lee

Poultry - Chicken -  Orange Chicken  By Jaida Lee
1 cup orange juice 1 tablespoon soy sauce 1/2 teaspoon garlic powder, or to taste 1 (1 ounce) envelope dry onion soup mix 8 chicken thighs Preheat the oven to 350 degrees F. (175 degrees C). In a small bowl, stir together the orange juice, onion soup mix, soy sauce, and garlic powder; Set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over. Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1

Poultry - Chicken -  Orange Chicken Veronique Poultry - Chicken - Orange Chicken Veronique

Poultry - Chicken -  Orange Chicken Veronique
1 tablespoon vegetable oil 3 bone-in whole chicken breasts (10 to 12 oz. each), split in half, skin removed 1/2 cup orange juice 1/2 cup dry white wine 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon dried marjoram leaves 1/8 teaspoon white pepper 1 teaspoon cornstarch mixed with 1 tablespoon water 1/2 cup halved seedless green grapes 1/2 cup halved seedless red grapes 1 teaspoon grated orange peel * Veronique is a term used to describe dishes garnished with grapes, usually seedless green grapes. Makes 6 servings Place oil in 12-inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook for