Bob’s Chicken in Orange Sauce

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Apr. 8, 2010

Photo by Review Staff

Looking for a way to invigorate your dinner? Well, Bob Caplan of Randolph Court has a recipe that is certain to spark the flavor of any ordinary chicken breast.

His Chicken in Orange Sauce combines a variety of different spices including cinnamon, pepper, as well as a little extra zing from oranges. This quick and easy dish makes for a delectable dinner meal. Some might want to keep a spoon handy to scoop up every last drop of the sauce.

Bob’s Chicken in Orange Sauce

Ingredients:
6 4-ounce chicken breast halves, skinned
3 tablespoons of orange juice concentrate, thawed
1 cup of defatted chicken broth or water
3 whole cloves of garlic
1 3-inch cinnamon stick
1/8 teaspoon of black pepper
Cayenne pepper, to taste
1/2 teaspoon of potato starch or matzo
Orange slices and Parsley sprigs, for garnish

Directions:
In a nonstick skillet over medium-high heat, brown the chicken breasts on both sides in the orange juice concentrate and 1/4 cup of the broth for about 15 to 20 minutes.

Add the garlic, cinnamon, pepper, cayenne and another 1/2 cup of the broth. Bring to a boil. Reduce to medium-low, cover and simmer for about 10 minutes until the chicken is no longer pink inside.

With the remaining 1/4 cup of the broth, blend in the potato starch (or matzo) until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble.

Arrange the chicken on a platter and pour the sauce over all or pass around to the individual plates. Garnish with the orange slices and parsley.

Serves four to six.