Valencia Chicken Breasts

"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*"
 
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photo by BarbryT photo by BarbryT
photo by BarbryT
photo by K9 Owned photo by K9 Owned
photo by Kathy228 photo by Kathy228
photo by French Tart photo by French Tart
Ready In:
45mins
Ingredients:
11
Yields:
4 Chicken breasts w/sauce
Serves:
4
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ingredients

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directions

  • 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.
  • Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
  • Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
  • 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.
  • 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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Reviews

  1. 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.
     
  2. Wonderful recipe! I made it exactly as directed adding in the Grand Marnier. WOW - so intensely orange and oh so good. I love how the vegetables thickened the sauce just perfectly without needing cornstarch or other thickeners. I will definitely made this company worthy dish again! Made for the Bistro Babes - ZWT8
     
  3. Delicious! I completely agree with adding the optional Grand Marnier. I served it with Sauteed Cauliflower. The slight tartness of the orange sauce went beautifully with the sweetness of the cauliflower.
     
  4. Very good. The presentation is great. The color is amazing. The carrots added so much to the sauce, thickening it nicely. I used small organic oranges that were not sweet enough so I added more sugar. Served it with rice and arugula salad. Nice recipe! Edited to add: I wanted to mention that, as FT said in her review, the addition of Grand Marnier is almost a must. The sauce takes on a fuller-bodied taste and a rounder tartness.
     
  5. This has to be one the most elegant and delicious dishes I have made for some time - what an inventive and colourful dish - and how to make something different out of the "what shall I do with chicken breasts today" dilemma!! I made one small substitution..........NO limes........so I used an extra mixture of orange juice mixed with lemon juice - AND I did add a good slug of Grand Marnier.....you asked for opinions Twissis - add it as an ingredient! It added a depth and complexity to the sauce - I know as I did a before and after taste test! A great recipe that I will now steal for my guests and for future dinner parties.....thanks for this amazing recipe - FT:-)
     
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Tweaks

  1. This has to be one the most elegant and delicious dishes I have made for some time - what an inventive and colourful dish - and how to make something different out of the "what shall I do with chicken breasts today" dilemma!! I made one small substitution..........NO limes........so I used an extra mixture of orange juice mixed with lemon juice - AND I did add a good slug of Grand Marnier.....you asked for opinions Twissis - add it as an ingredient! It added a depth and complexity to the sauce - I know as I did a before and after taste test! A great recipe that I will now steal for my guests and for future dinner parties.....thanks for this amazing recipe - FT:-)
     

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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