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Full Online Book HomeLearning KitchenPoultry - Chicken - Orange Chicken Veronique
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Poultry - Chicken -  Orange Chicken Veronique Post by :Omare Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3074

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

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 4 to 6 minutes, or just until browned on both sides. Drain excess oil from skillet.

Add juice, wine, sugar, salt, marjoram and pepper to skillet. Cover. Reduce heat to low. Let simmer for 12 to 15 minutes, or until meat near bone is no longer pink and juices run clear.

Remove chicken from skillet and place on serving platter. Cover to keep warm. Set aside. Using whisk, stir cornstarch mixture into skillet. Add grapes and peel. Cook for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and translucent, stirring constantly. Spoon over chicken.

Nutrition Facts:Serving Size: 1 breast half (136 g) Servings: 6

Calories: 164; Calories from fat: 41; Total Fat 5g; Total Carbohydrate 9g; Saturated Fat 1g; Dietary Fiber 1g; Cholesterol 55mg; Sugars 8g; Sodium 135mg; Protein 21g
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Poultry - Chicken -  Orange Chicken By Filus Poultry - Chicken - Orange Chicken By Filus

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

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

Poultry - Chicken -  Orange Chicken
3 cups of chicken breast meat red and green bell peppers and green onion to equal about 1 cup2 egg, beaten until frothySauce: 1 cup soy sauce 1/2 cup sugar 1/2 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Approx. 1/4 cup water or low-sodium chicken broth (to dilute soy sauce--otherwise too salty) 2-3 garlic cloves (crushed) 1/2 tsp. hot sauce About 2 hrs. prior to making this dish, pour a little of the sauce mixture in with the breast nuggets so meat would soak up flavor. To do otherwise would not allow the sauce