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Ingredients
| orange juice: 1 cup (fresh) |
| sherry (wine): 2 Tbl |
| soy sauce: 2 tsp |
| honey: 1 tsp |
| garlic: 1 clove (minced) |
| shallot onions: 1 (minced) |
| chicken breasts: 4 breasts |
| all-purpose flour (unsifted): 1/2 cup |
| eggs: 1 |
| salted butter: 2 Tbl |
| vegetable oil: 1 Tbl |
| oranges: 1 (sliced) |
Orange Chicken
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Combine orange juice, sherry, soy sauce, honey, garlic and shallot in a shallow glass dish.
- Add chicken and turn to coat.
- Refrigerate overnight, turning once.
- Place flour in shallow dish.
- Beat egg in another shallow dish.
- Remove chicken, reserving marinade.
- Dip chicken in flour, then in egg, then in flour again.
- Melt butter with oil in large skillet over medium heat.
- Add chicken and cook until browned and tender, 3-5 minutes per side.
- Remove chicken and keep warm.
- Add reserved marinade to skillet, scraping up any browned bits.
- Continue cooking until sauce thickens, about 5 minutes.
- Arrange chicken on platter and pour sauce over.
- Garnish with orange slices.
- Serve with steamed rice and asparagus.