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My review
Orange Caper Chicken
Heather
"Easy and very yummy. It's a hit every time I make it, especially when served with a light salad and white wine."
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Ingredients
45 m servings 285 calsOriginal recipe yields 4 servings
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Directions
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- In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat, and set aside.
- Melt butter and heat oil in a large skillet over medium heat. Place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat, and set aside.
- Increase skillet heat to high, and pour in the orange juice. Cook until reduced by about 1/2.
- Stir in the orange zest, capers, and parsley. Return chicken to the skillet, and coat with the orange juice mixture to serve.
Nutrition Facts
Per Serving: 285 calories; 8.2 g fat; 21.7 g carbohydrates; 29.8 g protein; 76 mg cholesterol; 355 mg sodium. Full nutrition
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Reviews
Read all reviews 3648 Ratings
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Most helpful positive review
1/14/2003
This was very simple to make and turned out well. I like the combination of orange and capers. Next time, though, I think I will add a little brown sugar to make the coating a little sweeter and...
Most helpful critical review
8/14/2009
This was a pretty good recipe, but in need of some improvements. I followed the recipe to a T, including the cooking time, using the juice of the oranges I zested, with a little Tropicana added ...
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1/14/2003
This was very simple to make and turned out well. I like the combination of orange and capers. Next time, though, I think I will add a little brown sugar to make the coating a little sweeter and...
7/10/2003
I just made this for dinner tonight. While the chicken was cooking I was able to chop the parsley and grate the orange zest so prep was easy. I served it over rice. I asked my family what they w...
9/29/2010
Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture ...
1/6/2005
This was so good! We thought the sauce was perfect, not too sweet or tart. It was great with rice. The only problem was that I didn't want to stop eating! :0)Thanks Heather!
3/24/2010
This is one of our weeknight staples, we make it all the time. Tonight we had it with steamed asparagus. Yum!!! Do be sure to add salt to the flour mixture. I've recently discovered that I'm all...
5/12/2005
Cook time was perfect: Very tender, and moist chicken. Capers & zest add a nice touch of tartness to the orange. Surprisingly tasty considering the lack of herb and spice ingredients.
2/13/2010
Delicious. Based on several reviews, I marinated the chichen in a white wine / OJ combo and I decreased the zest to 1 teaspoon. The results were very tasty! I've attached a photo which doesn'...
9/8/2010
Surprisingly good and easy to make. I'm 13 and this is what I make for dinner when my parents would like a brake :)