BITTERSWEET GRAND MARNIER CHICKEN
This recipe is from "Treasury of Creative Cooking," and it's come out wonderful every time I make it. The sauce gives the chicken a very nice flavor.
Provided by Kibbie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Combine flour, salt, and pepper in large plastic bag.
- Add chicken pieces a few at a time.
- Shake to coat completely.
- Melt 4 T.
- butter in large baking pan.
- Roll chicken in butter to coat all sides.
- Arrange skin side down in single layer.
- Bake 30 minutes.
- In the meantime, melt remaining 4 T.
- butter in small pot over medium heat.
- Stir in lemon juice, orange zest, liqueur, honey, and soy sauce.
- Remove chicken from oven; turn pieces over.
- Pour honey mixture evenly over chicken.
- Continue baking, basting occasionally, until chicken is glazed and tender, about 30 minutes.
- (If desired, reserve 2 T. of the honey mixture and spoon over cooked baby carrots for a nice addition to your dinner).
GRAND MARNIER CHICKEN
Absolutely the BEST Chicken recipe ever. Nothing more to say!
Provided by Chris Barila
Categories Breaded Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
- Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
- Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 980.8 calories, Carbohydrate 37.9 g, Cholesterol 96.3 mg, Fat 66.4 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 13 g, Sodium 958.8 mg, Sugar 16.2 g
GRAND MARNIER CHICKEN
Absolutely the BEST Chicken recipe ever. Nothing more to say!
Provided by Chris Barila
Categories Breaded Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
- Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
- Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 980.8 calories, Carbohydrate 37.9 g, Cholesterol 96.3 mg, Fat 66.4 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 13 g, Sodium 958.8 mg, Sugar 16.2 g
FROZEN GRAND MARNIER SOUFFLES
Categories Liqueur Chocolate Dairy Egg Dessert Freeze/Chill Cocktail Party Frozen Dessert Spring Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
- Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
- Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
- Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.
GRAND MARNIER CHICKEN
Absolutely the BEST Chicken recipe ever. Nothing more to say!
Provided by Chris Barila
Categories Breaded Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
- Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
- Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 980.8 calories, Carbohydrate 37.9 g, Cholesterol 96.3 mg, Fat 66.4 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 13 g, Sodium 958.8 mg, Sugar 16.2 g
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