A cut-up chicken, dredged in flour andsaut ed in butter, is baked in an exquisitely spiced orangesauce with white wine, crushed pineapple, raisins and almonds.
Recipe: Chicken L’Orange
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper1 cut-up broiler-fryer chicken
4 tablespoons butter
1 (6-ounce) can frozen orange juice
1 cup white wine
1 (8-ounce) can crushed pineapple, juice included
1/2 cup golden raisins
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds
Makes 4 servings.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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