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Creamy Orange Chicken

Rated as 3.5 out of 5 Stars
0

"Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!"
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Ingredients

30 m servings 727
Original recipe yields 2 servings

Directions

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  1. Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
  2. Stir in chives, season to taste with salt and pepper.

Nutrition Facts


Per Serving: 727 calories; 44.8 43.3 27.7 142 78 Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was the most delicious thing I've ever made! I made a few adustments, though, a lower fat version. I pounded out the chicken, and used 1/4 cup of flour and didn't even use all of it. I seas...

Most helpful critical review

If you like a very delicate orange flavor then this recipe as it stands is for you. My family and I enjoyed it but were a little disapointed. I will try it again with some additions. Perhaps som...

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This was the most delicious thing I've ever made! I made a few adustments, though, a lower fat version. I pounded out the chicken, and used 1/4 cup of flour and didn't even use all of it. I seas...

It was so tasty and filling! I served with noodles and everyone still raves about what a great cook I am! :)

If you like a very delicate orange flavor then this recipe as it stands is for you. My family and I enjoyed it but were a little disapointed. I will try it again with some additions. Perhaps som...

As you can see from my photo, my oranges fell apart as soon as they got warm, which wasn't a horrible thing, but unexpected. The other reviews didn't mention this, so maybe it was the brand (Fes...

I love this dish. It does leave a large amount of extra sauce, but it's good on rice.

I used this sauce recipe as a drizzle for Pecan Crusted Chicken. It was delish, but a little sweet. I added some fresh basil and blendered the whole thing. It was a hit at dinner. Thanks!

I was not impressed at all with this recipe. The cream didn't have much flavor and neither did the chicken. Maybe if it was marinated first? I will not be making this one again.

I MUST have done something wrong here. It tasted like boiled chicken with orange alcohol in it. I'm sure it was something I did and not the recipe so please feel free to try it yourself and tell...

Bland.