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Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  Brandied Chicken Breasts



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Chef with red wine glass


Yield: Makes 2 servings.


    • 2 whole chicken breasts (about 12 ounces each)
    • 1 egg, slightly beaten
    • 3 tablespoons dry breadcrumbs
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons butter or margarine
    • 2 teaspoons cornstarch
    • 1/2 cup orange juice
    • 2/3 cup chicken broth
    • 2 tablespoons cider vinegar
    • 4 teaspoons sugar
    • 1/2 teaspoon grated orange peel
    • 2 tablespoons brandy
    • 1½ cups hot cooked rice


Remove skin and bones from chicken; dip chicken in egg, roll in breadcrumbs mixed with salt and pepper. 
Melt butter in 10-inch skillet; add chicken and brown over medium-high heat, about 4 minutes on each side. Discard excess fat. 
Dissolve cornstarch in orange juice in small saucepan. Add broth, vinegar, sugar and orange peel. Cook, stirring, until clear and thickened, about 3 minutes. Add sauce to chicken and cook, covered, 15 minutes over low heat. Stir in brandy and heat through. Serve over fluffy rice.

Nutrition Facts

    Calories 837   
    Total Fat 31g 
    Cholesterol 307mg 
    Sodium 1565mg 
    Total Carbohydrate 60g 
    Dietary Fiber 1g 
    Protein 67g


USA Rice Federation (

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