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Easy Orange Chicken




Source of Recipe


rc-Meryl


Recipe Introduction


Source of Recipe
Hometown Cooking

--TRIED AND TRUE. Fantastic! Instead of "EASY ORANGE CHICKEN," this recipe should be called, "ELEGANT ORANGE CHICKEN!" I served it on New Year's Eve with "Roasted Asparagus With Crisp Shallots" (see this recipe under the "Vegetarian" or "Vegetable-Side-Dishes" Category), and orange-flavored rice, and it was great! I used 3 large chicken breast halves and baked them for about 20 minutes, basting occasionally, and they came out moist and delicious. The orange sauce was superb. Here's the intro from Hometown Cooking: "As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate." Perfect for a special occasion. Serve Tarte Tatin for dessert!





List of Ingredients













INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (I used 1/6 - 1/4 teaspoon)
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon garlic powder (I used about 3/4 teaspoon)
1/4 teaspoon black pepper
(I also added about 3/4 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)






Recipe



1. In a large plastic bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
2. Squeeze juice from oranges (should have 1 cup). Stir juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 20 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a light orange flavoring).

*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.

Makes 6 (small) servings (or 3 generous servings).