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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (328g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons Grand Marnier |
||
| Calories 348 | ||
| Calories from Fat 137 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 101mg | 4% | |
| Potassium 658mg | 18% | |
| Total Carbohydrate 18.9g | 6% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 12.5g | ||
| Protein 28.6g | 57% | |
Valencia Chicken Breasts
By: twissis
May 10, 2007
The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. Enjoy
SERVES 4 , 4 Chicken breasts w/sauce
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 4 tablespoons olive oil
- 2 carrots (sml dice)
- 1 onion (sml dice)
- 1 teaspoon sugar
- 3 oranges, juice of
- 1 lime, juice of
- 1/2 cup white wine
- 1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
- 2 tablespoons Grand Marnier (more or less per taste pref as opt add to Step 3 of prep)
Directions
1
Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.2
Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.3
Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).4
Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.5
TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry
- Main Ingredient > Fruit > Citrus
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood
Featured Reviews for This Recipe
From: BarbryT
On Apr 26, 2008
Delicious! I completely agree with adding the optional Grand Marnier. I served it with Sauteed Cauliflower. The slight tartness of the orange sauce went beautifully with the sweetness of the cauliflower.
From: Kathy228
On Jun 14, 2007
Very good. The presentation is great. The color is amazing. The carrots added so much to the sauce, thickening it nicely. I used small organic oranges that were not sweet enough so I added more sugar. Served it with rice and arugula salad. Nice recipe! Edited to add: I wanted to mention that, as FT said in her review, the addition of Grand Marnier is almost a must. The sauce takes on a fuller-bodied taste and a rounder tartness.
From: French Tart
On Jun 2, 2007
This has to be one the most elegant and delicious dishes I have made for some time - what an inventive and colourful dish - and how to make something different out of the "what shall I do with chicken breasts today" dilemma!! I made one small substitution..........NO limes........so I used an extra mixture of orange juice mixed with lemon juice - AND I did add a good slug of Grand Marnier.....you asked for opinions Twissis - add it as an ingredient! It added a depth and complexity to the sauce - I know as I did a before and after taste test! A great recipe that I will now steal for my guests and for future dinner parties.....thanks for this amazing recipe - FT
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