mariadnoca
Moderator
This recipe was referenced in my saved copy of nlb’s chicken noodle casserole, and since it’s not here, thought I’d post it.
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Previous Message: ISO Judy, rec. Chicken Noodle Casserole (nlb)
Next: Citrus Salad (Amy)
Date: Sat, 01 Apr 2000 02:01:45 GMT
From: nlb
Chicken in Orange Cream
4 whole chicken breasts, trimmed, partially frozen and sliced thin into paillards
salt and freshly ground black pepper
all-purpose flour
2 T butter
5 T vegetable oil
2 cloves garlic, minced
3 T thinly sliced green onion, including tops
3 T fresh orange juice (I use Navel oranges)
2 t grated orange peel
1 c dry white wine
For sauce:
3 t sugar
2 t flour
1/2 t dry tarragon, crushed
1 c sour cream
orange wedges, for garnish
Sprinkle breast meat with salt and pepper; dredge in flour and shake off excess.
Melt butter and oil in large frying pan over medium high heat. Quickly cook paillards in batches, turning until lightly browned but not totally cooked through keeping them very tender. Transfer to a platter and keep warm. Pour out oil and wipe out pan and start again and continue to cook remaining paillards in this manner until all the chicken is browned.
Pour off and discard drippings, leaving any browned bits in bottom of pan. Mix together garlic, onion, orange juice, orange peel and wine and add to the pan. Bring to a boil, stirring; remove from heat.
Stir sugar, tarragon, and 2 tsp. flour into sour cream; then stir sour cream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper and add back the cooked chicken tossing to cover with sauce and let simmer a couple minutes to just finish off the chicken and until the sauce has slightly thickened. If it become too thick, add more fresh orange juice.
I have been serving this over rice with orange wedges to squeeze over all.
Serves 4
bon appétit!
nlb
Forum Home Page: Archive Swap 31301-31400
Previous Message: ISO Judy, rec. Chicken Noodle Casserole (nlb)
Next: Citrus Salad (Amy)
Date: Sat, 01 Apr 2000 02:01:45 GMT
From: nlb
ISO Judy, rec. Chicken in Orange Cream
I have made this three times this month and it is delicious. Cutting the breasts into paillards (thin slices), these cook fairly quickly and will remain very tender. If partially frozen, it is very easy to get about three slices from each breast. Fresh oranges are a must.Chicken in Orange Cream
4 whole chicken breasts, trimmed, partially frozen and sliced thin into paillards
salt and freshly ground black pepper
all-purpose flour
2 T butter
5 T vegetable oil
2 cloves garlic, minced
3 T thinly sliced green onion, including tops
3 T fresh orange juice (I use Navel oranges)
2 t grated orange peel
1 c dry white wine
For sauce:
3 t sugar
2 t flour
1/2 t dry tarragon, crushed
1 c sour cream
orange wedges, for garnish
Sprinkle breast meat with salt and pepper; dredge in flour and shake off excess.
Melt butter and oil in large frying pan over medium high heat. Quickly cook paillards in batches, turning until lightly browned but not totally cooked through keeping them very tender. Transfer to a platter and keep warm. Pour out oil and wipe out pan and start again and continue to cook remaining paillards in this manner until all the chicken is browned.
Pour off and discard drippings, leaving any browned bits in bottom of pan. Mix together garlic, onion, orange juice, orange peel and wine and add to the pan. Bring to a boil, stirring; remove from heat.
Stir sugar, tarragon, and 2 tsp. flour into sour cream; then stir sour cream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper and add back the cooked chicken tossing to cover with sauce and let simmer a couple minutes to just finish off the chicken and until the sauce has slightly thickened. If it become too thick, add more fresh orange juice.
I have been serving this over rice with orange wedges to squeeze over all.
Serves 4
bon appétit!
nlb
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Responses
1. nlb - chat.... (Judy) 2. This looks so good. I'm going to try it tonight for my father's visit. Do you think (m) (sarah-nyc) 3. Judy, this was a wonderful recipe. I hid the leftovers to make sure I got them for lunch. (mlg)
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