Orange Skillet Chicken Recipe
Summary
Preparation Time8 MinCooking Time1 Hr 0 Min
Ready In1 Hr 8 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| Broiler fryrer - 1 (3 1/2 pounds), cut up and skinned | ||
| Vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Brandy | 1/4 Cup (16 tbs) | |
| Unsweetend orange juice - 3/4 cup | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Grand Marnier or other orange-flavored liqueur - 1/4 cup | ||
| Reduced-calorie orange marmalade - 1/4 cup | ||
| Lemon juice | 1 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Water | 1 Tablespoon | |
Directions
GETTING READY
1) Remove excess fat from chicken.
2) Wash chicken with cold water; par dry.
3) Take a large skillet and coat it with cooking spray.
MAKING
4) Add oil to the skillet and place over medium-high heat until hot.
5) Add chicken and cook until lightly browned on all sides.
6) Remove chicken and remove the excess oil by draining on paper towels.
7) With a paper towel, wipe the skillet.
8) Return chicken to skillet.
9) Add brandy, and heat just until warm (do nor boil), ignite brandy with a long-handled match.
10) When flames die, add orange juice, 1/2 cup water, salt, and pepper, stirring well.
11) Cover; reduce heat, and simmer 20 minutes.
12) Add Grand Marnier, marmalade, and lemon juice.
13) Cover and simmer 10 minutes, basting occasionally.
14) Remove chicken to a serving platter, and keep warm.
15) Combine cornstarch and 1 tablespoon water, stirring until blended.
16) Pour cornstarch mixture into chicken liquid; cook over medium-high heat, stirring constantly, until thickened.
17) Remove from heat, and spoon orange juice mixture over chicken.
SERVING
18) Serve the chicken immediately with some bread and salad.
1) Remove excess fat from chicken.
2) Wash chicken with cold water; par dry.
3) Take a large skillet and coat it with cooking spray.
MAKING
4) Add oil to the skillet and place over medium-high heat until hot.
5) Add chicken and cook until lightly browned on all sides.
6) Remove chicken and remove the excess oil by draining on paper towels.
7) With a paper towel, wipe the skillet.
8) Return chicken to skillet.
9) Add brandy, and heat just until warm (do nor boil), ignite brandy with a long-handled match.
10) When flames die, add orange juice, 1/2 cup water, salt, and pepper, stirring well.
11) Cover; reduce heat, and simmer 20 minutes.
12) Add Grand Marnier, marmalade, and lemon juice.
13) Cover and simmer 10 minutes, basting occasionally.
14) Remove chicken to a serving platter, and keep warm.
15) Combine cornstarch and 1 tablespoon water, stirring until blended.
16) Pour cornstarch mixture into chicken liquid; cook over medium-high heat, stirring constantly, until thickened.
17) Remove from heat, and spoon orange juice mixture over chicken.
SERVING
18) Serve the chicken immediately with some bread and salad.
Chef
