Orange Brandy Chicken Recipes

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CHICKEN WITH BRANDY SAUCE



Chicken With Brandy Sauce image

Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.

Provided by Scott Rhoades

Categories     One Dish Meal

Time 20m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 10

2 boneless chicken breast halves
1/2 cup flour
1 cup chicken broth
1/4 cup brandy
1 tablespoon butter
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1/8 cup Italian parsley
2 teaspoons fresh ground pepper
kosher salt

Steps:

  • Trim fat from chicken breast halves.
  • Cut breast sections in half so that you have four roughly equal pieces.
  • Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
  • Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
  • Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
  • Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
  • Put flour in a bowl and press breast pieces into it to coat chicken fully.
  • Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
  • Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
  • While chicken is frying, chop Italian parsley to 1/8 cup.
  • Remove the last batch of chicken from the pan and wrap in foil to keep warm.
  • Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
  • Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
  • Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
  • Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
  • Enjoy!

Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3

ASIAN ORANGE CHICKEN



Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

CREAMY ORANGE CHICKEN



Creamy Orange Chicken image

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

3 tablespoons olive oil
½ cup flour
2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 fluid ounces orange flavored liqueur, or to taste
½ cup canned mandarin orange segments, drained
¼ cup chopped fresh chives
½ cup heavy cream

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

ORANGE-THYME CHICKEN IN GARLIC SAUCE



Orange-Thyme Chicken in Garlic Sauce image

The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cups orange juice
3 tablespoons minced fresh thyme or 3 teaspoons dried thyme, divided
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
2/3 cup chicken broth
4 green onions, chopped
1 tablespoon jarred roasted minced garlic
1 teaspoon grated orange zest
Orange slices, optional
Fresh thyme sprigs, optional

Steps:

  • Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.

Nutrition Facts : Calories 303 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 611mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

PAN-ROASTED CHICKEN BREASTS WITH ORANGE-BRANDY SAUCE



Pan-Roasted Chicken Breasts With Orange-Brandy Sauce image

Fine Cooking Feb/March 2009 http://www.finecooking.com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce.aspx

Provided by Queen Dana

Categories     Chicken Breast

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups orange juice (fresh navel or Valencia)
2 tablespoons finely grated orange zest
kosher salt
6 boneless skin-on chicken breast halves, about 6-7 ounces each
2 tablespoons extra virgin olive oil
fresh ground black pepper
3 tablespoons unsalted butter
1 medium shallot, minced
2 tablespoons brandy
1 cup orange juice (fresh navel or Valencia)
1/2 cup lower-salt chicken broth
1 orange, cut into segments, segments cut into thirds (navel or Valencia)
1 tablespoon chopped fresh flat-leaf parsley
kosher salt & freshly ground black pepper

Steps:

  • Brine the chicken:.
  • Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.
  • Cook the chicken:.
  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Remove the chicken from the brine and pat it dry with paper towels.
  • Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
  • Make the sauce:.
  • Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.
  • Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.
  • Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
  • To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.

Nutrition Facts : Calories 301.7, Fat 17.4, SaturatedFat 6.3, Cholesterol 61.7, Sodium 112, Carbohydrate 16.4, Fiber 1, Sugar 12.5, Protein 16.7

BRANDY SOUSED CHICKEN



Brandy Soused Chicken image

Another wonderful Farmhouse Recipe from the walls that sure do talk. I love the Spunk this cook had and how it shows in her cooking.

Provided by Sheri Zarnick

Categories     Chicken

Time 1h20m

Number Of Ingredients 12

4 chicken breasts, boneless and skinless. halved about 2 lbs.
1/2 c all purpose flour
1/4 tsp salt
1/8 tsp black pepper
2 Tbsp butter
3/4 tsp garlic powder
1 tsp onion powder
11 oz apricot nectar
6 Tbsp orange juice, concentrated breakfast drink
1/4 c brandy or ginger brandy if you can find it
2 Tbsp wildflower honey
2 Tbsp powdered ginger

Steps:

  • 1. Dip chicken in flour blended with salt and pepper.
  • 2. Brown slowly in butter over medium heat in an iron. (cast iron skillet)
  • 3. In a small bowl, blend garlic and onion powders,nectar, orange juice, honey and powdered ginger. Pour over chicken.
  • 4. Add brandy. Simmer slowly, covered until chicken is tender. Add a little water, if needed while cooking.
  • 5. * serve with some steamed snow peas and greens. Buttered french bread and a well chilled Chablis..if desired.

ORANGE BRANDY CHICKEN



ORANGE BRANDY CHICKEN image

Categories     Chicken     Quick & Easy

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
4 boneless chicken breast halves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
1/3 cup frozen orange juice concentrate, thawed
1/3 cup chicken broth
2 tablespoons brandy
Orange slices (optional)

Steps:

  • Melt butter in a large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy; simmer until chicken is just cooked through, about 5 minutes. Transfer chicken to plate; keep warm. Reduce pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

ORANGE-BRANDY CHICKEN



Orange-Brandy Chicken image

Provided by Marjorie Thompson

Categories     Chicken     Sauté     Quick & Easy     Orange     Brandy     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
4 boneless chicken breast halves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/3 cup frozen orange juice concentrate, thawed
1/3 cup canned chicken broth
2 tablespoons brandy
Orange slices (optional)

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

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