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Chicken In Orange Sauce

  • 6 4-oz. chicken breast halves, skinned
  • 3 tbsp. orange juice concentrate, thawed
  • 1 cup defatted chicken broth or water
  • 3 whole cloves
  • 1 3-inch cinnamon stick
  • 1/8 tsp. black pepper
  • Pinch cayenne pepper to taste
  • 1 1/2 tsp. potato starch
  • Orange slices for garnish
  • Parsley sprigs
In a nonstick skillet, over medium-high heat, brown the chicken breast on both sides in the orange juice concentrate and 1/4 cup of the broth for about 15-20 minutes.

Add the cloves, cinnamon stick, pepper, cayenne, and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 7-10 minutes or until the chicken is no longer pink inside.

With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley. Serves 4-6.

Calories - 132; Saturated fat - 0 g.; Total fat - 2 g.; Carbohydrates - 1 g.;
Cholesterol - 68 mg.; Sodium - 89 mg.

Gail Ashkanazi-Hankin, Denver
Author of Passover Lite

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