Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 whole chicken breasts (about 12 ounces each)
- 1 egg, slightly beaten
- 3 tablespoons dry breadcrumbs
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter or margarine
- 2 teaspoons cornstarch
- 1/2 cup orange juice
- 2/3 cup chicken broth
- 2 tablespoons cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon grated orange peel
- 2 tablespoons brandy
- 1 1/2 cups hot cooked rice
- =
Directions
Remove skin and bones from chicken; dip chicken in egg, roll in breadcrumbs mixed with salt and pepper.
Melt butter in 10-inch skillet; add chicken and brown over medium-high heat, about 4 minutes on each side. Discard excess fat.
Dissolve cornstarch in orange juice in small saucepan. Add broth, vinegar, sugar and orange peel. Cook, stirring, until clear and thickened, about 3 minutes. Add sauce to chicken and cook, covered, 15 minutes over low heat. Stir in brandy and heat through. Serve over fluffy rice.