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Poulet A` L'Orange - Orange Chicken
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Recipe Information

  • 8 boneless chicken breasts halves
  • 1/3 cup (80 ml) flour
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2 ml) paprika
  • 1/2 cup (125 ml) sliced almonds
  • 5 tbsp (70 ml) butter
  • 1 6 oz (168 grm). can frozen orange juice concentrate
  • 1-1/2 cups (350 ml) water
  • 1 tsp (5 ml) dried rosemary, crumbled
  • 1/4 tsp (1 ml) dried thyme, crumbled
  • 1 tbsp (15 ml) (more if needed) cornstarch
  • Preheat oven to 350 degrees (175 C.).
  • Coat the chicken with a mixture of the flour, salt, garlic powder, and paprika.
  • In a large pan, saute' the almonds in the butter until golden. Remove and drain on paper towels.
  • Add the chicken to pan drippings and brown.
  • Transfer to baking dish and arrange single layer.
  • Pour off any remaining fat from pan.
  • Add the orange juice concentrate, water, rosemary, and thyme; bring to a boil, scraping up any bits of bottom.
  • Pour over chicken.
  • Cover and bake 1 hour or until chicken is tender.
  • Remove chicken from pan and keep warm.
  • Pour sauce into a pan and bring to a boil.
  • Mix the cornstartch with 1 tbsp (15 ml) of the sauce.
  • Whisk back into the pan and continue cooking until thick enough to coat a spoon.
  • Arrange chicken on platter.
  • Mask with the sauce and sprinkle with the toasted almonds.

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