Orange Chicken

Lee Harrelson

Fresh-squeezed orange juice brings tangy sweetness to this chicken recipe. Serve sugar snap peas for a complementary side dish.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 22%
  • Fat: 6.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 40.2g
  • Carbohydrate: 8.2g
  • Fiber: 0.3g
  • Cholesterol: 104mg
  • Iron: 1.7mg
  • Sodium: 274mg
  • Calcium: 26mg

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1/2 cup white wine
  • 1/2 cup fresh orange juice (about 2 oranges)

Preparation

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour.
  2. Heat oil and butter in a large nonstick skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken; slice thinly, and keep warm. Add wine and juice to pan; cook until reduced to 1/2 cup (about 4 minutes). Serve sauce over chicken.
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