Chicken With Cranberries and Orange Sauce

Chicken With Cranberries and Orange Sauce

This is an easy orange chicken recipe using boneless chicken breasts. Replace the Cointreau or Grand Marnier with chicken broth or more orange juice, if you like. Serve this chicken over rice or pasta for a fabulous meal.
Ingredients:

4 boneless chicken breast halves
1/2 cup flour
1 teaspoon salt
dash pepper
1 tablespoon butter
1 tablespoon olive oil
3/4 cup orange juice
1/4 cup Cointreau or Grand Marnier
1/2 cup chopped dried cranberries
1/2 cup sliced green onion
hot cooked rice or pasta
Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.
Serves 4.


This easy orange chicken is made elegant with a little Grand Marnier or Cointreau, but the liqueur can easily be replaced with more orange juice.
Chicken With Boursin Cheese Sauce
In this recipe, chicken breasts are cooked with mushrooms and an easy mixture of Boursin cheese and chicken broth. Add the peas and grape or cherry tomatoes, and it's a fabulous meal with rice or noodles.

Lemon Chicken With Mushrooms
This is a flavorful chicken dish made with mushrooms, fresh lemon juice, garlic, green onions, and a little wine. Serve this tasty chicken with pasta and a tossed green salad.

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Orange Dessert Squares

Orange Dessert Squares
Scroll down to see more orange dessert recipes, including orange cakes, pies, and more.
Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

2/3 cup sugar
1/2 cup butter, softened
2 eggs, separated
2 cups self-rising flour
3/4 cup milk
4 teaspoons finely grated orange peel
.
Orange Sauce:
2/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 teaspoon butter
4 teaspoons finely grated orange peel
1/2 cup fresh orange juice
Preparation:

In a medium bowl beat sugar, butter, and egg yolks at medium speed until light and fluffy; add flour alternate with milk at low speed, beginning and ending with flour. Beat egg whites until stiff but not dry; fold egg whites and orange rind gently into the batter; pour into greased and floured 13x9x2-inch baking pan. Bake at 375° for 20 to 25 minutes or until golden brown. Cool, cut into squares, and serve with warm orange sauce. Makes about 12 to 18 servings.
Sauce:
In small saucepan mix together sugar, cornstarch, and salt; pour the boiling water over mixture, stirring constantly. Cook over medium heat until mixture boils and thickens. Add butter, orange peel, and orange juice.


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Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe.

Just for fun, I've listed the traditional measures used in Morocco when making meskouta. You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

----- Conventional Measures -----
4 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla
----- Traditional Moroccan Measures -----
4 eggs
1 level soup bowl of sugar
1 tea glass of vegetable oil
1 heaping soup bowl of flour
2 sachets of baking powder
pinch of salt
1 tea glass of fresh orange juice
zest from 1 or 2 oranges
1 sachet of vanilla sugar
Preparation:

Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.


Just a great tasty cake, Member Alcy.D
It's superb. I covered it with Royal Icing (you'll find the recipe under Homemade Napoleon) And it tasted great. It was really easy to make. I guess it's going to be one of my favorites.

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8 out of 8 people found this helpful.



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