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Chicken Versailles Recipe
|Washington fryer/4 pound breasts, thighs, drumsticks||2 , cut up|
|Flour||2⁄3 Cup (10.67 tbs)|
|Finely grated orange rind||1 Tablespoon, finely grated|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Orange juice||1 3⁄4 Cup (28 tbs)|
|Cooking sherry||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Peeled orange sections/Canned mandarin oranges||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 8707 Calories from Fat 5243
% Daily Value*
Total Fat 584 g898.6%
Saturated Fat 170.4 g852%
Trans Fat 0 g
Cholesterol 2370.8 mg
Sodium 3567.5 mg148.6%
Total Carbohydrates 254 g84.7%
Dietary Fiber 5.2 g20.8%
Sugars 82.1 g
Protein 574 g1147.3%
Vitamin A 130.8% Vitamin C 487.2%
Calcium 43.1% Iron 178.3%
*Based on a 2000 Calorie diet
Season with salt and pepper.
In paper bag, blend flour and orange rind.
Heat oil and butter in large skillet.
Saute chicken until golden brown, then cover loosely and cook over low heat, turning once or twice, until chicken is tender, 45-55 minutes.
While chicken cooks, prepare Orange Sauce: Combine juices and sherry in small saucepan.
Blend dry ingredients and stir into liquid.
Heat and stir until thickened.
Remove from heat; add orange sections.
To serve, spoon a little of the sauce over chicken and serve the rest as an accompaniment