Prep 0 mins
Cook 20 mins
Clipped from a local grocery store's weekly advertisement/flyer, this recipe uses delicious heirloom oranges. If you do not access to heirloom oranges, use the best quality Navels you can find: fresh preferably, organic and very juicy. (FYI: Trader Joe's sells good quality organic oranges in sacks.) Pardon the sub-standard French translation.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- 1 cup unbleached flour
- 1 teaspoon salt
- 2 teaspoons smoked spanish paprika
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon orange zest
- 1⁄4 cup brown sugar
- 1 teaspoon pure orange extract
- 1⁄2 cup chicken stock
- 1⁄4 cup corn oil
- 1 heirloom orange, sliced for garnish
- In a gallon size ziploc bag, marinate the chicken pieces in the orange and lemon juice overnight or for at least 4 hours.
- Remove chicken from marinade and **discard marinade**.
- In another ziploc bag combine the flour, salt, paprika and ground black pepper. Add the chicken and shake well to evenly coat the chicken pieces.
- Preheat oven to 350 degrees.
- Heat the corn oil in a skillet over medium-high heat. Fry the chicken until golden brown on both sides, about 10 minutes.
- Transfer the chicken pieces to a lightly oiled casserole dish. Sprinkle the chicken with the orange zest and brown sugar.
- Stir together the pure orange extract and chicken stock. Pour around the chicken.
- Bake approximately 20 minutes or until done.
- Garnish the finished dish with the orange slices.