Wednesday, February 13, 2013

BEST Chicken a La Orange

Try something new like this sweet and sour twist on Chicken a la Orange!  Skillet: M'Stone Non-Stick Fry Pan by Mauviel of France
Chicken breasts can be your best friend, (in the kitchen anyway)!  I keep a bag of frozen, boneless-skinless chicken breasts in my deep freezer as they can be prepared and added to so many dishes at a moment's notice.  Simply take what you need and set the defrost button on your microwave to soften them up a bit.  

No need to thaw them out completely though.  They actually slice better if they are a bit firm and for this dish, you'll want something like one inch cubes of chicken.  This is SO fast.  Grab an orange and let's go:

BEST Chicken A La Orange Recipe

2 boneless-skinless Chicken Breasts
1 Large Orange
3 tbsps of flour plus 1 teaspoon of Organic Grape Seed Flour for dredging
1 teaspoon Sazon Goya
2 tbsps of Orange Marmalade for finishing glaze
2 tbsps of Organic Virgin Coconut Oil for sauteeing 

Cut the partially frozen chicken breasts into 1 inch cubes and season with Sazon Goya. Next dredge the chicken chunks in your flour mixture and set aside.
Start heating your skillet and add 2 tablespoons of extra virgin coconut oil.
Section your fresh orange and cut into chunks.
Once the oil is hot (coconut oil remains stable at high temperatures) add in your floured chicken cubes, sautee and turn when one side is golden brown.
Add your fresh orange sections and continue cooking until chicken is thoroughly done, about 15 minutes.
Once the chicken is thoroughly cooked, stir in 2 tablespoons of Marmalade to the pan.
Cover and set aside for 5 minutes.
Serve over rice or potatoes.  Easy, quick and GOOD!

Want more of an Asian kick?  Try adding in 1/8 teaspoon of ground ginger root and a teaspoon of Kikoman Soy Sauce for that sweet and sour connection.  Delicious over ramen noodles.

Grape Seed flour adds flavor and antioxidants while coconut oil withstands high heat without breaking down


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