Chicken A Lorange Recipes

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CHICKEN L'ORANGE



Chicken L'orange image

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Provided by katie in the UP

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes, optional but good
1 cup orange juice
1/3 cup Heinz 57 steak sauce
1/4 cup orange marmalade
slivered almonds
steamed rice
2 teaspoons orange zest (optional)

Steps:

  • Saute chicken in butter 8 to 10 minutes.
  • Remove; set aside.
  • Mix cornstarch and juice.
  • Stir in 57 sauce and marmalade.
  • Pour into skillet.
  • Cook on low heat until thickened.
  • Put chicken in sauce.
  • Heat; serve on top of rice sprinkled with almonds and orange zest.

CHICKEN À L'ORANGE



Chicken À L'Orange image

Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.

Provided by David & Debbie Spivey

Categories     Main Course

Time 1h

Number Of Ingredients 7

8 shallots (peeled and halved lengthwise (quartered if large))
2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper (to taste)
4 leg quarters (cut into pieces (4) individual thighs and (4) individual legs.)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary (chopped)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
  • If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
  • Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
  • Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
  • Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHICKEN A LA ORANGE



Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

  • In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
  • Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

BAKED CHICKEN L'ORANGE



Baked Chicken L'orange image

This a delicious and UNFRIED "healthified" verison of traditional Chicken L'Orange Recipe. I came up with this in my hopes to loose weight this year but not give up any of my favorite foods. It is absolutely DELICIOUS! Serve this with a side whole grain rice with a tbsp. of LITE butter, and a teaspoon of cilantro, It's a simple and easy side dish, Also, steamed carrots would be good as well! (NOTE: You must marinate this overnight, so please factor that into making this)

Provided by PatisserieFan

Categories     Meat

Time 50m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 6

4 large boneless skinless chicken breasts
2 large navel oranges, Sliced Thin
1 large navel orange, Juiced
1/2 cup slivered almonds, not roasted, not salted
1/2 tablespoon salt
1/2 teaspoon white pepper

Steps:

  • Place Your chicken breasts in a large gallon bag.
  • Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
  • Let it sit in your Fridge overnight.
  • The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
  • Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
  • Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

CRISPY-SKINNED CHICKEN A L'ORANGE



Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F.
  • Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
  • Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
  • Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

SHEET PAN CHICKEN A L'ORANGE



Sheet Pan Chicken a L'Orange image

This is Jeff's simple take on a classic French dish, duck a l'orange.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orange marmalade
2 teaspoons orange zest plus 2 tablespoons orange juice
2 teaspoons orange liqueur
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs
4 cups broccoli florets (about 2 pounds)
4 shallots, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
  • In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
  • Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
  • Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
  • Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
  • Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
  • Garnish with the orange segments and zest.

CHICKEN A L’ORANGE



CHICKEN A L’ORANGE image

Categories     Chicken     Bake     Low Fat     Dinner     Summer

Yield 4 people

Number Of Ingredients 5

4 skin-on bone-in chicken breasts
1 1/2 TBSP Vegetable Oil
3/4 cup frozen orange juice concentrate zest of one orange
6 TBSP honey
Salt & Pepper

Steps:

  • Preheat the oven to 375 degrees. Liberally salt and pepper the chicken. Heat the oil in a large oven proof skillet over medium-high heat and sear the chicken, skin side only until brown and beginning to crisp (about 5 minutes) Meanwhile, make the orange glaze in a small saucepan, heat the OJ concentrate, zest, honey and salt and pepper (to taste) over medium heat and boil for 2 minutes. Remove from heat. Brush the chicken on both sides with the glaze and leave skin side up in the pan. Use all of the glaze. Transfer the pan to the oven. Bake for about 45-50 minutes or until internal temp reaches 160-170 degrees with an instant read thermometer, brushing glaze back on every 15 minutes. Let the chicken rest for 10 minutes on a cutting board. Remove chicken breast from the bone and slice meat on the bias. Transfer to a plate and drizzle with sauce.

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