Saturday, July 25, 2009

Chicken Grand Marnier

This is not an 'easy' recipe, but I would rate it as moderately easy. I made it today and start to finish, it took about 1 hour. The key is having all your ingredients on hand and not having to search and substitute. This is very good served with plain rice or a simple rice pilaf and a green salad.

Chicken Grand Marnier

6 Tbs. All-Purpose Flour
1 Tsp. Black Pepper
1-1/2 Tsp. Paprika
1 Tsp. Garlic Salt
6 Boneless, Skinless Chicken Breast Halves, each cut into 9 - 12 Pieces
1/2 Cup Cooking Oil

Coat chicken pieces with flour mixture then saute in the cooking oil until outside is brown; place in a greased casserole dish.


2 Tbs. Butter
1 Tbs. Dijon Mustard
1/2 Cup Frozen Orange Juice Concentrate
1/4 Cup Brown Sugar
1/4 Cup Grand Marnier Liqueur (Or Triple Sec Liqueur)
1/2 Cup White Wine

Bring sauce ingredients to a boil then simmer for 2 – 3 minutes.

Thicken with:

2 Tbs. Flour mixed with
2 Tbs. Orange Juice, Regular Strength

Cook until slightly thickened then pour over chicken. Bake covered for 30 minutes at 350 degrees. This can be frozen and reheated.

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