Time 35m Number Of Ingredients 10 Steps:
Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy. Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Mix flour, salt and pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm. Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet. Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.
Yield 4 servings Number Of Ingredients 11 Steps:
Slice chicken breast into cubes. In a bowl, combine marinade ingredients. Add chicken and stir to coat. Let marinate at least 1 hour. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes. Serve over rice if desired. Enjoy!
Time 27m Yield 6 Number Of Ingredients 9 Steps:
Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes. Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:
Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.
Time 45m Yield 6 servings Number Of Ingredients 13 Steps:
1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes. 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley. 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken
Time 42m Yield 6 servings. Number Of Ingredients 17 Steps:
In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer’s directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.
Yield Makes 4 main-course servings Number Of Ingredients 13 Steps:
Put oven rack in middle position and preheat oven to 375°F. Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes. Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don’t grind to a paste). Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean. Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate. Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
Time 35m Yield 6 Number Of Ingredients 14 Steps:
Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside. Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil. Add the shallots to the pan and cook for 5 minutes or until they have softened. Add the mushrooms to the pan and cook for 5 minutes or until they have softened. Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan. Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear. Serve over a bed of steamed rice, topped with the almonds and orange slices.
More about “chicken in orange and almond sauce recipes”
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside. In the same pan, heat the butter. Sprinkle the chicken pieces with salt, pepper and paprika. Fry the chicken until golden brown all over. Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender. While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments. When the chicken is done, remove and arrange on a hot serving dish. Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce). Adjust the seasoning and pour the sauce over the chicken. Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.
