This skillet chicken recipe blends Grand Marnier, orange marmalade, and Worcestershire sauce into a delightful glaze.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Tablespoon olive oil
- 3 skinless boneless chicken breast halves
- 1 egg, beaten
- 1/2 cup dry bread crumbs
- 1/4 cup Grand Marnier
- 1/4 cup orange marmalade
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Preparation:
Pound chicken breasts halves to 1/4-inch thick.Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until browned, about 1-1/2 minutes, per side. Remove from skillet; keep warm.
Add Grand Marnier to skillet. Bring to boil, scraping up browned bits. Blend in marmalade. Mix in lemon juice, Worcestershire sauce, Dijon mustard, and garlic powder. Reduce heat to low. Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes; check frequently to avoid burning glaze. Serve immediately.
Yield: 3 servings
Recipe Source: Cooking with Bon Appetit (Knapp Press) - Out of print
Reprinted with permission.
