Chicken Cointreau Recipes
CREAMY ORANGE CHICKEN
Chicken breast, mandarin oranges, and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!
Provided by Cobalt springfield MA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
- Stir in chives, season to taste with salt and pepper.
Nutrition Facts : Calories 727.5 calories, Carbohydrate 43.3 g, Cholesterol 142.4 mg, Fat 44.8 g, Fiber 1.3 g, Protein 27.7 g, SaturatedFat 17.2 g, Sodium 77.9 mg, Sugar 18 g
COINTREAU-GLAZED CHICKEN WINGS RECIPE - (4.3/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- 1. Heat the oven to 400°. In a large bowl, combine the Cointreau with the orange juice, orange zest, garlic, soy sauce, brown sugar, salt and pepper. Add the chicken wings and toss to coat. 2. On two large baking sheets, arrange the wings in a single layer. Reserve-1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.
CHERRY-TOPPED CHICKEN
Looking for an entree that's simple enough to fix on busy weeknights, but special enough to serve company? This scrumptious recipe from Tabetha Moore of New Braunfels, Texas fits the bill. "It goes together in just minutes and uses only four ingredients. We enjoy it at least once every week," she says.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. , Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein.
CHICKEN COINTREAU
Steps:
- Pound breasts, dip in eggs and then flour heat Oil and saute chicken until brown; put in baking pan Over high heat, reduce wine, orange juice concentrate and Cointreau by half Mix corn starch with a bit of liquid and then add to sauce pan Bring to boil and then pour over chicken Put in 350 degree oven for 20 minutes Place on platter with slice of orange on each breast
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- I poked the chicken with a fork, before marinating. The chicken was marinated twice. In the first-marination stage, I rubbed-in only the salt and instant coffee powder and let it stay for one hour. I added the rest of the marination ingredients to this chicken after one hour, and this is the second marination. Marinate for one more hour.
- For the gravy, heat a kadhai or a pan. Once the kadhai is hot, add the oil and heat it to the smoking point. Add the mustard seeds. Wait for a few seconds and then add the curry leaves. Add the onions before the curry leaves lose the green colour. Sauté for 5 min. Add the ginger and garlic pastes and the salt. Continue to sauté on a medium flame, until the onions are soft. This takes around 10 min.
- Add the marinated chicken and smear the onions well. Cook covered for 20 min, opening the lid after every 5 min and evaporating the liquid from the chicken, if any. Add the freshly brewed instant coffee and the pepper powder and cook for 5 min. Now add the ketchup. Mix well. Cook covered for 15 more minutes, opening the lid after every 5 min and evaporating the liquid that accumulated from the chicken.
- Add the Cointreau. Open the lid and cook uncovered till the Cointreau almost evaporates. Add warm water. Stir well and add the chillies. Cover and let the curry come to a boil. Keep on boiling for 15 more minutes on a simmered flame. Serve with steamed rice, chapati or plain dosa.
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