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Chicken Versailles

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Ingredients
  Washington fryer/4 pound breasts, thighs, drumsticks 2 , cut up
  Flour 2⁄3 Cup (10.67 tbs)
  Finely grated orange rind 1 Tablespoon, finely grated
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Orange juice 1 3⁄4 Cup (28 tbs)
  Cooking sherry 3⁄4 Cup (12 tbs)
  Lemon juice 1 Tablespoon
  Sugar 3 Tablespoon
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Peeled orange sections/Canned mandarin oranges 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Rinse chicken and pat dry.
Season with salt and pepper.
In paper bag, blend flour and orange rind.
Coat chicken.
Heat oil and butter in large skillet.
Saute chicken until golden brown, then cover loosely and cook over low heat, turning once or twice, until chicken is tender, 45-55 minutes.
While chicken cooks, prepare Orange Sauce: Combine juices and sherry in small saucepan.
Blend dry ingredients and stir into liquid.
Heat and stir until thickened.
Remove from heat; add orange sections.
To serve, spoon a little of the sauce over chicken and serve the rest as an accompaniment

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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