Orange Chicken
POSTED: 2:37 pm EDT June 15,
2009
UPDATED: 5:52 am EDT June 16,
2009
Makes 4 servingsThis chicken never fails to excite the palate with just the right touch of citrus and a hint of coffee flavor and aroma. Served with rice and a steamed vegetable, such as broccoli, this is the ultimate in simple elegance and superb taste. And, it's the perfect reason to invite friends for dinner next weekend.
¾ cup fresh orange juice
1/3 cup coffee-flavored liqueur, such as Kahlua (see Tip)
1 teaspoon orange zest
3 tablespoons all-purpose flour
⅛ teaspoon pepper
Dash salt
16 ounces boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oilTo prepare the sauce, stir together the ingredients in a small bowl; set aside.To prepare the chicken, combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.Heat the oil in a large sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side, or until they are lightly browned but not cooked through.Reduce the heat to medium. Stir the sauce and pour it over the chicken. Cover and cook for about 8 minutes, turning the chicken once, or until the chicken is cooked thoroughly done.To serve, transfer the chicken strips to serving plates and drizzle with the sauce. Serve immediately.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the Orange-Coffee Sauce
¾ cup fresh orange juice
1/3 cup coffee-flavored liqueur, such as Kahlua (see Tip)
1 teaspoon orange zest
To complete the recipe
3 tablespoons all-purpose flour
⅛ teaspoon pepper
Dash salt
16 ounces boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oilTo prepare the sauce, stir together the ingredients in a small bowl; set aside.To prepare the chicken, combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.Heat the oil in a large sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side, or until they are lightly browned but not cooked through.Reduce the heat to medium. Stir the sauce and pour it over the chicken. Cover and cook for about 8 minutes, turning the chicken once, or until the chicken is cooked thoroughly done.To serve, transfer the chicken strips to serving plates and drizzle with the sauce. Serve immediately.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
