Creamy orange chicken

Recipe from: 4/26/2001 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 6
    large chicken breasts
  • salt and freshly ground black pepper to taste
  • 30
    ml
    finely chopped onion
  • 30
    ml
    cake flour
  • 250
    ml
    orange juice
  • 65
    ml
    lemon juice
  • 150
    ml
    chicken stock
  • 125
    ml
    sour cream
  • 25
    ml
    marmalade
  • 65
    ml
    walnuts, finely chopped
  • 5
    ml
    tarragon
 

Method

 
Preheat the oven to 180 ºC and butter a 20 x 27 cm oven dish or spray with non-stick spray. Heat the oil in a pan and fry the chicken breasts, lightly seasoned with salt and pepper, until golden brown on both sides. Remove from the pan and arrange in the oven dish. Sauté the onion lightly in the pan fat and sprinkle with the cake flour. Heat for about 1 minute while stirring continuously. Add the orange juice, lemon juice and chicken stock, stirring until the sauce thickens and is cooked through. Remove from the heat and stir in the sour cream, marmalade, walnuts and tarragon. Season to taste with salt and freshly ground black pepper, and pour over the chicken breasts in the oven dish. Cover with aluminium foil or a lid and bake for about 1 hour until the chicken is tender and done. Serve with rice or couscous and vegetables. Serves 4-6.
 

Read more on: poultry  |  bake  |  shallow-fry
 

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