DinnerMain Course

Breast Of Chicken With Orange Sauce

Name: Breast Of Chicken With Orange Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american, french
Ingredients: 1 pcs yellow onion finely chopped; 1 pcs carrot grated; 1 tbsp orange zest grated; 4 pcs boneless, skinless chicken breast; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 120 ml orange juice; 120 ml dry white wine; 120 ml orange juice; 120 ml chicken stock; 1 tsp fresh ginger finely grated; 2 tbsp cornstarch; 30 ml water cold; 1 pcs orange thinly sliced; 1 tbsp fresh parsley chopped (optional)

Tender chicken breasts are baked on a bed of aromatic vegetables and then coated in a vibrant, tangy orange sauce. The sauce is made using the pan juices, ensuring a deep and savory flavor with a bright citrus finish.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Easy
Per serving: 391 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsyellow onion, finely chopped
1 pcscarrot, grated
1 tbsporange zest, grated
4 pcsboneless, skinless chicken breast
0.5 tspsalt
0.25 tspblack pepper, freshly ground
120 mldry white wine

baking liquid

120 mlorange juice

sauce

120 mlorange juice
120 mlchicken stock
1 tspfresh ginger, finely grated

slurry

2 tbspcornstarch
30 mlwater, cold

garnish

1 pcsorange, thinly sliced
1 tbspfresh parsley, chopped(optional)

Equipment

grater · saucepan · oven · cutting board · knife · whisk · small bowl · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 5 min
2
Spread the chopped onion, grated carrot, and orange zest in an even layer on the bottom of a shallow baking dish.
About 2 min
Cook’s note: A 9x13 inch (23x33 cm) dish works well for this amount of chicken.
3
Season the chicken breasts on all sides with salt and black pepper.
About 2 min
4
Arrange the seasoned chicken breasts in a single layer on top of the vegetables in the baking dish.
About 1 min
5
In a small bowl, whisk together the orange juice for the baking liquid and the dry white wine.
About 1 min
6
Pour the juice and wine mixture over and around the chicken.
About 1 min
7
Cover the baking dish tightly with a lid or aluminum foil.
About 1 min
Cook’s note: A tight seal helps steam the chicken, keeping it moist and tender.
8
Bake for 45 minutes, or until the chicken is cooked through and the juices run clear.
About 45 min
Cook’s note: Internal temperature should reach 74°C (165°F) on a meat thermometer.
9
Carefully transfer the cooked chicken to a plate and cover with foil to keep warm.
About 2 min
10
Pour all the cooking liquids and vegetables from the baking dish into a small saucepan.
About 1 min
Cook’s note: Scrape the bottom of the baking dish to get all the flavorful browned bits.
11
Add the remaining orange juice for the sauce, the chicken stock, and grated ginger to the saucepan. Bring to a simmer over medium heat.
About 3 min
12
In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry.
About 1 min
Cook’s note: Ensure there are no lumps in the slurry for a smooth sauce.
13
Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens.
About 2 min
14
Pour the thickened sauce over the warm chicken breasts.
About 1 min
15
Garnish with fresh orange slices and optional chopped parsley before serving.
About 1 min

Per serving

Nutrition

77%Score

Calories: 391.3kcal
Protein: 54.4g
Carbs: 21.3g
Fat: 6.4g
Fibre: 2.3g
Sugar: 11.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over low heat or in the microwave until warmed through.