Turkey a L'orange

READY IN: 25mins
Recipe by babygirl65

This is the BEST I have ever tasted!! I love citrus with chicken and this is yummy!! I always double the sauce because my family likes the sauce on everything. I usually serve this with some rice and green beans.

Top Review by Hey Jude

This is the type of recipe that I put in my permanent, regular rotation box. Quick, easy, delicious and healthy! I made a couple small changes...we didn't have orange marmalade and because none of us in our house uses orange marmalade on our toast (so I didn't want to buy a whole jar for just 2 T.), I just pulled pulp from the orange as I juiced it (I only used one very large orange). Also, instead of salt and pepper, I did a very light sprinkle of Montreal seasoning mix, which tasted great with the sauce. DH and I don't drink brandy so I bought one of those mini-bottles for 99 cents at our local liquor store, worked out great, we loved the flavor in the sauce. The cutlets I bought were very thin and the cook time on each side was much less than 5-8 minutes, it was more like 1-2 minutes and I didn't use a non-stick pan...I used my old reliable cast-iron and that was probably why it cooked so fast. Didn't matter, they were delicious and I'm already planning on making them again next weekend. Oh, and BTW, in step 4 you mention chicken, when turkey is the main ingredient....I would have knocked off a star for that if the resulting dish wasn't so good!! Thanks babygirl for posting this recipe, it will be made many more times at my house

Ingredients Nutrition

Directions

  1. From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
  2. In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
  3. Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
  4. Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
  5. Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

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