*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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!
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!
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