This is a recipe my sister-in-law Aggie submitted for our family cookbook. She recommends serving it with wild rice and green beans.
- Pound chicken breasts to a thickness of 1/4".
- Heat oil in medium skillet over medium-high heat.
- Dip chicken in egg, then in crumbs to coat well. Shake off excess.
- Cook until golden brown, about 1-1/2 minutes per side.
- Remove from skillet and keep warm.
- Add Grand Marnier to skillet.
- Bring to a boil, scraping brown bits.
- Blend in marmalade.
- Mix in remaining ingredients and reduce heat to low.
- Return chicken to skillet.
- Cover and simmer 10 minutes.
- Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes.
- Check frequently to avoid burning glaze.
- Serve immediately.
Outstanding! Anyone who likes a sweet sauce (with a mere hint of bitterness) for chicken will love this. Served with noodles and peas. A lovely combination.
This is the recipe to use when you want to make an ordinary supper an 'occasion'. It truly couldn't be any easier. It also cooks away as you're preparing your vegetables. Loved the glaze. I did cut down a bit on the marmalade, only because it was the end of the jar and I was too lazy to go and get another out of storage. :roll: The meat was tender and juicy and went very well with Lemon Parsley Potatoes. Thanks for posting such a great recipe. Made for the Auzzie/NZ Recipe Swap #26
I made this without the egg and breadcrumbs and it was still delicious.