| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
|
Skinless boneless chicken breast halves |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Dry bread crumbs |
| 1/4 |
c |
Grand Marnier |
| 1/4 |
c |
Orange marmalade |
| 1 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Dijon mustard |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
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 remaining ingredients. 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.
NOTES : I usually combine the marmalade, lemon juice, Worcestershire,
mustard and garlic powder and add it to the skillet all at once.
Posted to MC-Recipe Digest V1 #367
Recipe by: Bon Appetit, July 1986
From: DarlingCL@aol.com
Date: Sat, 11 Jan 1997 07:57:53 -0500 (EST)
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