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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat, and set aside.

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  • 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

285 calories; 8.2 g total fat; 76 mg cholesterol; 355 mg sodium. 21.7 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2003
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 not so tart. Read More
(17)

Most helpful critical review

Rating: 3 stars
08/17/2009
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 since I didn't quite have enough. I thought the cooking time was a little long and as another reviewer mentioned it was difficult to keep the chicken from burning. My main criticism of the recipe is the amount of zest... do you really need a tablespoon? It gave the dish too much bitterness. If I make it again I will cut it down to a teaspoon. Also I would probably use brined chicken or marinate the chicken beforehand in Mojo or some orange-based solution as I feel it could have really used that orangey flavor throughout the whole breast. Thanks for an interesting recipe! Read More
(2)
48 Ratings
  • 5 star values: 18
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/23/2003
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 not so tart. Read More
(17)
Rating: 4 stars
06/23/2003
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 not so tart. Read More
(17)
Rating: 4 stars
07/11/2003
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 would rate it and my brother the chef looks at me and goes "This is good. The chicken is actually tender. You always overcook chicken." Thanks Davey. Anyway everyone liked it but we all thought the sauce needed more balance it was just too sweet. When I make this again I think I'll add some chicken stock to the orange juice. Also some salt is needed. Read More
(15)
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Rating: 4 stars
09/30/2010
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 per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking it was fabulous- but without a little salt and sugar I know it would be less than stellar. Read More
(9)
Rating: 5 stars
01/06/2005
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! Read More
(9)
Rating: 5 stars
03/25/2010
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 allergic to gluten so I made it with rice flour and it was still great. Read More
(7)
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Rating: 4 stars
05/12/2005
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. Read More
(7)
Rating: 5 stars
09/09/2010
Surprisingly good and easy to make. I'm 13 and this is what I make for dinner when my parents would like a brake:) Read More
(6)
Rating: 5 stars
02/16/2010
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't do the dish justice. I will definitely make again and I will try for a better photo next time! Read More
(6)
Rating: 4 stars
06/23/2003
I had some trouble getting the chicken cooked throughly without burning it. Taste was fantastic with refried beans and pico for a fresh Mexican twist. Read More
(4)
Rating: 3 stars
08/17/2009
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 since I didn't quite have enough. I thought the cooking time was a little long and as another reviewer mentioned it was difficult to keep the chicken from burning. My main criticism of the recipe is the amount of zest... do you really need a tablespoon? It gave the dish too much bitterness. If I make it again I will cut it down to a teaspoon. Also I would probably use brined chicken or marinate the chicken beforehand in Mojo or some orange-based solution as I feel it could have really used that orangey flavor throughout the whole breast. Thanks for an interesting recipe! Read More
(2)