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CHICKEN IN ORANGE CREAM SAUCE




Source of Recipe


Dr Delicious


List of Ingredients




2 tablespoons olive oil

4 (6 to 8 ounce) boneless, skinless chicken breasts

3/4 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons flour

2 tablespoons butter

2 tablespoons chopped shallots

1 tablespoon chopped garlic

1/4 cup orange liqueur, such as Triple sec or Grand Marnier

1/2 cup orange juice

3/4 cup whipping cream

1/4 cup Chicken Stock

3 oranges, peeled and sectioned

2 oranges, cut into thin slices, for garnish

12 maraschino cherries, cut in half, for garnish

2 tablespoons chopped fresh Italian parsley, for garnish


Recipe



Heat the olive oil in a large sauté pan set on high heat until sizzling, about 2 minutes. Season the chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper and roll in the flour. Cook the breasts until browned, about 2 minutes on each side. Remove the chicken to a plate and set aside. Discard the oil in the pan. Cook the butter in the same pan over medium high heat until sizzling, about 2 minutes. Add the shallots and garlic and cook for 3 minutes. Pour in the orange liqueur, stirring well to dislodge the pan residues and cook for 2 minutes. Add the orange juice, cream and chicken stock and bring back to a boil. Stir in the remaining salt and pepper, reduce the heat to low and simmer for 5 minutes. Add the browned chicken and any accumulated juices and simmer for 8 to 10 minutes. Just before serving gently stir in the orange sections. To serve, place a chicken breast in the middle of each serving dish and cover with sauce. Garnish with orange slices, maraschino cherry halves and parsley.