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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Stir in chives, season to taste with salt and pepper.

Nutrition Facts

727 calories; 44.8 g total fat; 142 mg cholesterol; 78 mg sodium. 43.3 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2005
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 seasoned the flour with salt and pepper. I sprayed the pan generously with Pam and sprayed the side of chicken facing up after I put the chicken in the pan. I fried the chicken til done and removed them.I added 1/4 cup of triple sec orange liquor to deglaze the pan and added 1/4 cup heavy cream and 1/4 fat free milk. I added a splash of the lite syrup from the oranges and 1/4 cup of OJ. I used an 11oz. can of mandarin oranges (the whole can drained)I reduced it a little bit. I served it with broccoli and brussel sprouts and wide egg noodles. Yum Yum! p.s. I also added more salt it needs salt! Read More
(14)

Most helpful critical review

Rating: 3 stars
03/21/2004
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 some orange juice concentrate and adding a splash of the orange liqueur at the end of cooking. On the whole a nice recipe but it "needs something" as my husband said. Read More
(7)
12 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/26/2005
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 seasoned the flour with salt and pepper. I sprayed the pan generously with Pam and sprayed the side of chicken facing up after I put the chicken in the pan. I fried the chicken til done and removed them.I added 1/4 cup of triple sec orange liquor to deglaze the pan and added 1/4 cup heavy cream and 1/4 fat free milk. I added a splash of the lite syrup from the oranges and 1/4 cup of OJ. I used an 11oz. can of mandarin oranges (the whole can drained)I reduced it a little bit. I served it with broccoli and brussel sprouts and wide egg noodles. Yum Yum! p.s. I also added more salt it needs salt! Read More
(14)
Rating: 5 stars
10/26/2005
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 seasoned the flour with salt and pepper. I sprayed the pan generously with Pam and sprayed the side of chicken facing up after I put the chicken in the pan. I fried the chicken til done and removed them.I added 1/4 cup of triple sec orange liquor to deglaze the pan and added 1/4 cup heavy cream and 1/4 fat free milk. I added a splash of the lite syrup from the oranges and 1/4 cup of OJ. I used an 11oz. can of mandarin oranges (the whole can drained)I reduced it a little bit. I served it with broccoli and brussel sprouts and wide egg noodles. Yum Yum! p.s. I also added more salt it needs salt! Read More
(14)
Rating: 5 stars
05/21/2009
It was so tasty and filling! I served with noodles and everyone still raves about what a great cook I am!:) Read More
(7)
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Rating: 3 stars
03/20/2004
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 some orange juice concentrate and adding a splash of the orange liqueur at the end of cooking. On the whole a nice recipe but it "needs something" as my husband said. Read More
(7)
Rating: 3 stars
04/27/2008
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 (Festival). I doubled the recipe cut the chicken into bite-size pieces and used penne pasta. I subbed brandy extract and O.J concentrate (quite a bit) for the orange liqueur. I had to add salt and pepper to this as it was a little bland. Hit each serving with a dash of cayenne. I may try this again with a different brand of Mandarins as my husband really loved it. Thanks! Read More
(5)
Rating: 5 stars
04/03/2006
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! Read More
(4)
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Rating: 4 stars
07/26/2007
I love this dish. It does leave a large amount of extra sauce but it's good on rice. Read More
(4)
Rating: 2 stars
07/23/2006
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. Read More
(3)
Rating: 1 stars
09/27/2010
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 me where I might have gone wrong. Yikes. Read More
(2)
Rating: 5 stars
02/28/2019
Great delicious recipe! Chives optional for picky eaters. I even cut the chicken into smaller bite-sized pieces for the smaller ones and serve over white rice. If looking for an extra spice I have occasionally added crushed red pepper flakes to taste as a nice little kick as well. Read More