Orange Amaretto and Grand Marnier Chicken
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Let's increase the diversity of our chicken flavor profiles with this incredible orange amaretto chicken. Adding the orange and amaretto flavor to your chicken creates an incredible combination.
The ingredients you'll need are: - three boneless chicken breasts - one can of frozen orange juice concentrate combined with 3 ounces of water - amaretto (1 cup) - all-purpose flour (3 tablespoons) - paprika (2 teaspoons) - dried sage (half a teaspoon) - kosher salt (2 teaspoons) - ground black pepper (half a teaspoon) - olive oil (single tablespoon) - butter (one tablespoon) - onion powder (half a teaspoon) - garlic powder (half a teaspoon) - dijon mustard (1.5 tablespoons) - chopped parsley |
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It's a big ingredient list, so make sure you have everything in the proper amounts before you get going. Start by preheating the oven to 350 degrees. Get your 9 by 13 inch baking pan and line it with tinfoil.
In a mixing bowl, combine the flour, sage, onion powder, garlic powder, paprika, and salt and pepper. Whisk it together so that everything is completely mixed.
Now spread this mix all over the chicken breasts, both sides. Now take a large skillet or frying pan over medium high heat. Then add in the butter and olive oil and mix together for cooking the chicken in. You're going to sear each side of the chicken breasts (golden brown). You may not be able to do all the chicken breasts at once depending on the size of your skillet.
Now place the seared chicken breasts in the foil-lined baking pan. Now you're going to add the orange juice mixture, mustard, and amaretto liqueur to the remaining butter/olive oil cooking liquid. Stir all of this together in the skillet and let it boil. You want it to reduce and thicken, which should take around five minutes. Pour this sauce over the chicken breasts in the baking pan. Now cover the chicken with foil and bake for about half an hour.
Let the chicken cool for about 10 minutes before serving. Enjoy!
Here's another recipe for liqueur chicken: grand marnier baked chicken. This uses the French cognac liqueur which also has a (bitter) orange flavor. It is a favorite in pastry dishes as well as various poultry dishes, like this one.
The ingredients you'll need are:
- boneless skinless chicken breast (3)
- Grand Marnier (half cup)
- apricot jam or preserves (1.25 cups)
- balsamic vinegar (quarter cup)
- honey (2 tablespoons)
- Worcestershire sauce (3 tablespoons)
- Dijon mustard (2 tablespoons)
- ground sage (half teaspoon)
- cayenne pepper (quarter teaspoon)
Put a saucepan over medium low heat and mix in the Grand Marnier, balsamic vinegar, Worcestershire sauce, apricot jam, sage, Dijon mustard, honey, and cayenne pepper into the saucepan. As the mixture heats up you'll want to stir it. You want to end up with everything nicely mixed, of course, and with the jam melted. Take the mixture off the heat and let it cool to room temp.
Place the chicken breasts in a ziplock bag. Pour the marinade you made previously into the bag and seal the bag (making sure to remove any air from the bag). Shake everything to coat the chicken with the marinade. Place in the fridge for a minimum of four hours.
Now preheat your oven to 375 degrees and line your baking pan with tinfoil. Take the chicken out of the bags and place into the baking pan. You'll want to keep 3/4 cups of the marinade.
You're going to bake the chicken at 375 for about half an hour and baste it with the marinade along the way (about every 10 minutes). Let the chicken cool for about 10 minutes after cooking, and you're ready to go.
In a mixing bowl, combine the flour, sage, onion powder, garlic powder, paprika, and salt and pepper. Whisk it together so that everything is completely mixed.
Now spread this mix all over the chicken breasts, both sides. Now take a large skillet or frying pan over medium high heat. Then add in the butter and olive oil and mix together for cooking the chicken in. You're going to sear each side of the chicken breasts (golden brown). You may not be able to do all the chicken breasts at once depending on the size of your skillet.
Now place the seared chicken breasts in the foil-lined baking pan. Now you're going to add the orange juice mixture, mustard, and amaretto liqueur to the remaining butter/olive oil cooking liquid. Stir all of this together in the skillet and let it boil. You want it to reduce and thicken, which should take around five minutes. Pour this sauce over the chicken breasts in the baking pan. Now cover the chicken with foil and bake for about half an hour.
Let the chicken cool for about 10 minutes before serving. Enjoy!
Here's another recipe for liqueur chicken: grand marnier baked chicken. This uses the French cognac liqueur which also has a (bitter) orange flavor. It is a favorite in pastry dishes as well as various poultry dishes, like this one.
The ingredients you'll need are:
- boneless skinless chicken breast (3)
- Grand Marnier (half cup)
- apricot jam or preserves (1.25 cups)
- balsamic vinegar (quarter cup)
- honey (2 tablespoons)
- Worcestershire sauce (3 tablespoons)
- Dijon mustard (2 tablespoons)
- ground sage (half teaspoon)
- cayenne pepper (quarter teaspoon)
Put a saucepan over medium low heat and mix in the Grand Marnier, balsamic vinegar, Worcestershire sauce, apricot jam, sage, Dijon mustard, honey, and cayenne pepper into the saucepan. As the mixture heats up you'll want to stir it. You want to end up with everything nicely mixed, of course, and with the jam melted. Take the mixture off the heat and let it cool to room temp.
Place the chicken breasts in a ziplock bag. Pour the marinade you made previously into the bag and seal the bag (making sure to remove any air from the bag). Shake everything to coat the chicken with the marinade. Place in the fridge for a minimum of four hours.
Now preheat your oven to 375 degrees and line your baking pan with tinfoil. Take the chicken out of the bags and place into the baking pan. You'll want to keep 3/4 cups of the marinade.
You're going to bake the chicken at 375 for about half an hour and baste it with the marinade along the way (about every 10 minutes). Let the chicken cool for about 10 minutes after cooking, and you're ready to go.