Though the classic French a l'Orange dish is made with duck, I've simplified and lightened the recipe by using supermarket- and freezer-friendly chicken breasts and made it compatible with our WLS lifestyle. This uses my method for preparing the PERFECT moist chicken breasts. If you would prefer to cook them another way, feel free - but you really ought to try this method at least once - DON'T PEEK!
Chicken Breasts a l'Orange
Nutrition Facts
Serving Size 205g (about 1 cup)
Amount Per Serving
Calories 365
Total Fat 8.5g1
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 90mg
Sodium 547mg
Total Carbohydrates 33.2g
Dietary Fiber 2.9g
Sugars 6.0g
Protein 34.9g
2 cups quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
4 medium skinless, boneless chicken breast halves
1/2 teaspoon salt
1 To Go tube Sunrise Orange Crystal Light
1/3 cup sugar free orange marmalade
1/2 cup water, warm
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1 small garlic clove, thinly sliced
Prepare quinoa as label directs.
Pound the chicken breasts to an even thickness with the handle or flat of a knife (or a skillet or a brick or a 2 X 4 or ...).
Use paper towels to make sure the breasts are COMPLETELY dry.
Lightly salt and pepper the chicken breasts.
Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
After 10 minutes have elapsed, turn off the stove and remove the pan from the heat, do not lift the lid; do not peek.
Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
After the 10 minutes are up, transfer chicken to plate; keep warm.
While chicken cooks, mix Sunrise Orange Crystal Light with 1/2 cup warm water.
Stir in marmalade, vinegar and cornstarch
Reheat skillet and drippings.
Add garlic to drippings in skillet; cook 15 seconds, stirring.
Add Crystal Light mixture; heat to boiling.
Boil 3 minutes or until sauce thickens slightly.
Chop chicken into bite sized pieces
Return chicken with any juices to skillet; heat through, turning to coat with sauce.
Serve chicken and sauce over quinoa
Garnish with parsley and green onions
Cook's Notes: The Sunrise Orange Crystal Light mixed with 4 oz of water produces a VERY passable replacement for orange juice concentrate.
Adding a packet of Sunrise Orange Crystal Light to the cooking quinoa makes for a TASTY base for the chicken!
Chicken Breasts a l'Orange
Nutrition Facts
Serving Size 205g (about 1 cup)
Amount Per Serving
Calories 365
Total Fat 8.5g1
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 90mg
Sodium 547mg
Total Carbohydrates 33.2g
Dietary Fiber 2.9g
Sugars 6.0g
Protein 34.9g
2 cups quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
4 medium skinless, boneless chicken breast halves
1/2 teaspoon salt
1 To Go tube Sunrise Orange Crystal Light
1/3 cup sugar free orange marmalade
1/2 cup water, warm
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1 small garlic clove, thinly sliced
Prepare quinoa as label directs.
Pound the chicken breasts to an even thickness with the handle or flat of a knife (or a skillet or a brick or a 2 X 4 or ...).
Use paper towels to make sure the breasts are COMPLETELY dry.
Lightly salt and pepper the chicken breasts.
Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
After 10 minutes have elapsed, turn off the stove and remove the pan from the heat, do not lift the lid; do not peek.
Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
After the 10 minutes are up, transfer chicken to plate; keep warm.
While chicken cooks, mix Sunrise Orange Crystal Light with 1/2 cup warm water.
Stir in marmalade, vinegar and cornstarch
Reheat skillet and drippings.
Add garlic to drippings in skillet; cook 15 seconds, stirring.
Add Crystal Light mixture; heat to boiling.
Boil 3 minutes or until sauce thickens slightly.
Chop chicken into bite sized pieces
Return chicken with any juices to skillet; heat through, turning to coat with sauce.
Serve chicken and sauce over quinoa
Garnish with parsley and green onions
Cook's Notes: The Sunrise Orange Crystal Light mixed with 4 oz of water produces a VERY passable replacement for orange juice concentrate.
Adding a packet of Sunrise Orange Crystal Light to the cooking quinoa makes for a TASTY base for the chicken!
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