Chicken: Chicken a l'Orange
Source of Recipe
SheHuffer
List of Ingredients
2 cups freshly squeezed orange juice, (from about 6 oranges) **
2 oranges, zested
2/3 cup Splenda
Boneless Skinless Chicken Breasts
1 tablespoon bitters
2 cups chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1 cup orange liqueur Recipe
1. Place chicken breasts in a roasting pan (if necessary add a little chicken stock to keep from sticking)
2. Roast in oven at 350 degrees until golden brown outside and no pink remains inside.
3. In a medium heavy saucepan combine the orange juice, zest and Splenda over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice sauce, and set aside.
4. Place stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange sauce, and continue to simmer over medium low heat for 10 minutes to make sauce.
5. Remove chicken from pan and set aside. Place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute.
6. Shred chicken breast if desired and mix sauce in, or serve whole with orange sauce poured over it.
7. Serve over rice if you'd like.
** - since OJ is really a No-No, you might try juicing 1 or 2 oranges and then grapefruits for the rest...or better yet canned unsweetened grapefruit juice and splenda with orange extract added.
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