This is a scrumptious low-fat recipe that I get asked to cook again and again! I am Australian so the recipe hails from here, but the only difference is you call a skillet what we call a frypan! If desired, serve Caryn's Chicken with a crisp green salad.

Caryn
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Ingredients

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

Directions

  • Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.

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  • Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter.

  • Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.

Nutrition Facts

250 calories; 3.1 g total fat; 67 mg cholesterol; 59 mg sodium. 29.9 g carbohydrates; 27 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2004
This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice some balsamic vinegar orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie too. You can't beat it! Read More
(23)

Most helpful critical review

Rating: 1 stars
09/08/2004
No stars is more appropriate. This recipe is horrible. I followed the recipe exactly. Read More
(5)
59 Ratings
  • 5 star values: 21
  • 4 star values: 15
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
08/18/2004
This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice some balsamic vinegar orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie too. You can't beat it! Read More
(23)
Rating: 4 stars
08/18/2004
This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice some balsamic vinegar orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie too. You can't beat it! Read More
(23)
Rating: 5 stars
04/27/2004
Chicken onions and orange juice?!?!? You would never think this would be good but it truly is delicious. I used 2 1/2 C. Tropicana orange juice and a medium Vidalia onion. I served it over rice to make it more of a meal. FANTASTIC! Definitely a keeper. Read More
(16)
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Rating: 5 stars
06/18/2004
I marinated the chicken over night in the orange juice (I just used regular orange juice which I had on hand). I also put a chopped garlic clove and I used a red onion (I didn't have any green onions). My wife and I gobbled this up... There were no left overs. I will make this one again! Read More
(12)
Rating: 4 stars
06/23/2003
this is a fast tasty meal. i also added carrots and spinich leaves to the pan while it was all cooking. i thought that you could also add other veges. we had rice that i had added lemon juice too and i garnished it with grated orange skin and sliced green onions. Read More
(10)
Rating: 4 stars
08/02/2004
I tried this recipe ONLY because of the rave revues given by others. The thought of orange juice and onions really sounded kind of "sickening" to me but I figured I must be MISSING something since everyone else seemed to love it. I did add a pinch of ginger to the orange juice and let the liquids reduce with a tsp of margerine. Served this over brown rice and it was really really good!!! I don't know if I would make it every week but for a change of pace once in awhile it is sure worth it! Read More
(10)
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Rating: 5 stars
09/02/2003
Oh my goodness; this was so yummy! I used fresh chives from my garden and squeezed fresh oranges as directed and in 10 minutes I had the most wonderful meal. It's hard to believe 4 ingredients can result in such an elegant dish. I served with some white rice I had leftover. I put the rice right into the juice after removing the cooked chicken. I am going to serve this one next time I entertain. I like easy main courses so I can spend more time with my guests. Bravo! Read More
(9)
Rating: 1 stars
09/08/2004
No stars is more appropriate. This recipe is horrible. I followed the recipe exactly. Read More
(5)
Rating: 1 stars
01/24/2007
I thought it was horrible and very unappetizing to look at the chicken was white sauce was thin. Will not make again Read More
(4)
Rating: 5 stars
03/15/2006
I'm surprised that there are ANY negative reviews of this tasty recipe! Even if it didn't tempt your tastebuds (and it did mine! It was yummy!) it deserves 5 stars for its simplicity and the fact it is so healthy. It is perfect for when you are in a hurry but want something tasty and satisfying. I used chicken thigh fillets the first time I made it and I found them to be more tender... and have used them ever since. Thanks Caryn for sharing this d-i-v-i-n-e recipe with us. Read More
(4)