Valencia Chicken Breasts

READY IN: 45mins
Recipe by twissis

The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. *Enjoy*

Top Review by Annacia

I made 2 servings of this fab recipe last night and it was a real hit. Not only is it delicious and succulent but it's also lovely. I did use the Grand Marnier and even the uber picky DH loved it! I count this as totally company and holiday worthy in all respects. Used black rice with golden raisins added to it and steamed broccoli tops as sides. Talk about drama on a plate! Keeper.

Ingredients Nutrition


  1. Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
  2. Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
  3. Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
  4. Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
  5. TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.

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