Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 c. orange juice
- 8 boneless, skinless chicken
- breast halves (about 2 lb.)
- 1/2 c. all-purpose flour, mixed with 1 tsp. salt, 1 tsp. paprika and 1/2 tsp. white pepper
- 6 tsp. butter or margarine
- 1/2 c. white wine or chicken broth
- 1/2 c. slivered almonds, toasted
- 1 c. (11 oz.) Mandarin orange segments, drained
Directions
Pour orange juice over chicken in shallow dish. Marinate 1 hour at room temperature or up to 24 hours in the refrigerator, turning once. Marinating chicken overnight increases juiciness and flavor. Drain chicken; reserve marinade. Coat chicken with flour.
Heat butter in large skillet over medium-high heat. Add
4 chicken breasts; brown on both sides and drain on paper
towel; repeat with remaining chicken. Stir reserved marinade
and wine drippings in skillet; return chicken to pan. Reduce
heat to low; cover and simmer 20 minutes; uncover and simmer
10 to 15 minutes more until chicken is tender. Remove chicken
to platter; sprinkle with almonds. Add orange segments to
sauce in skillet and heat over medium heat just until bubbly.
Pour sauce over chicken. Makes 4 to 6 servings.
Category:Recipes
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