CHICKEN BREAST WITH GRAND MARINIER SAUCE
Make and share this Chicken Breast With Grand Marinier Sauce recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat some oil to 350?.
- In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
- Place the chicken breast onto a baking sheet and season with the seasoning mix.
- Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
- Place the chicken breast onto the baking sheet.
- Preheat oven to 350 degree. .
- Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.
CHICKEN GRAND MARNIER
We once got a huge bottle of Grand Marnier as a present and I found this recipe to help me get through the whole bottle.
Provided by Mirj2338
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes.
- Simmer until the honey and jam are melted.
- Remove from the heat and cool to room temperature.
- Place the chicken breasts in a single layer in a shallow glass baking dish.
- Pour on the marinade and refrigerate, covered, for at least 4 hours or overnight.
- Bake or Grill.
- TO BAKE: Pour off all but 3/4 cups marinade.
- Brush additional apricot jam onto to chicken.
- Cover loosely with foil.
- Bake at 350 degrees F for 45 minutes, basting every 15 minutes.
- TO GRILL: Grill the chicken breasts 6 to 8 inches from the heat.
- Baste the chicken with oil and marinade during grilling.
- Cook for 20 minutes, turning every 5 minutes.
- Slice and serve hot or at room temperature.
CHICKEN BREAST GRAND MARNIER
I was bored at home one day so I decided to experiment with some chicken breast. This is when I remembered a dream I had about pairing chicken and Grand Marnier (seriously I do actually dream about food). So I decided to pan fry the chicken and make a reduction for the sauce. The result was extraordinary and now I make it once every month or so. I hope you enjoy it as much as I do!
Provided by Chef Doggerton
Categories Chicken Breast
Time 15m
Yield 2 Chicken breasts, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
- Add the Grand Marnier and reduce until only a tablespoon remains.
- Season to taste.
- For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
- Remove the breasts from the pan, spoon the reduction on, and serve.
GRAND MARNIER MARINATED CHICKEN
A yummy chicken dish! Chicken marinated in Grand Mariner and apricot jam. prep time does not include marinating time.
Provided by MARIA MAC
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine Grand Marnier, jam, zest, vinegar, Worcestershire sauce, mustard, honey and red pepper flakes. Simmer over medium-low heat just until honey and jam are melted. Remove from heat; cool to room temperature.
- Place chicken breasts, then marinade, in a zip-top plastic bag; marinate at least 4 hours and preferably overnight, refrigerated.
- Preheat oven to 350°F.
- Place chicken breasts in a shallow glass baking dish. Pour marinade over all. Baste breasts with apricot jam.
- Cover loosely and bake 45 minutes to 1 hour, basting with remaining marinade every 15 minutes.
Nutrition Facts : Calories 505.1, Fat 2.8, SaturatedFat 0.6, Cholesterol 102.7, Sodium 345.3, Carbohydrate 79.7, Fiber 0.8, Sugar 50.7, Protein 42.1
STUFFED CHICKEN BREASTS WITH BANANA GRAND MARNIER SAUCE
This is from my favorite cookbook: Cooking In The Nude. While I don't partake in what the title suggests, I do love all the recipes within! Its full of wonderful and unique recipes geared toward a romantic dinner a deux. This one sounds delicious! I've been dying to try it!
Provided by MadzMom
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Cover chicken with wax paper and flatten breats with mallet.
- Season inside and out with salt& pepper.
- Mix all ingredients in Step Two together and set aside.
- Melt butter.
- Add remaining ingredients and toss to blend.
- Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
- Place stuffed breasts in au gratin dishes.
- Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
- Top breasts with sliced bananas and spoon remaining sauce over chicken.
- Return to oven for 2-3 minutes and serve.
GRILLED GRAND MARNIER CHICKEN
These are wonderful in the summer. When we think of grilled boneless chicken, we always assume skinless too. These have their skin on. If you can't find them already prepared like that, it is very easy to debone a breast. Don't skip the skin! It soaks up the marinade, keeps the chicken really moist and keeps all of the great...
Provided by Allison Hazell
Categories Chicken
Time 4h25m
Number Of Ingredients 9
Steps:
- 1. In a saucepan combine all the ingredients except the chicken and the oil. Simmer the mixture until the jam and the honey are melted and let the mixture cool to room temp.
- 2. In a shallow dish, marinate the chicken in the mixture covered and chilled, turning it several times for at least 4 hours, preferably overnight.
- 3. Remove the chicken from the marinade, discarding the marinade and grill the chicken skin side down on a rack over very hot coals for 3 1/2 mins. Brush the skinless side with the oil, turn it and grill the chicken for 3 to 4 minutes more or until it is just firm to the touch.
CHICKEN GRAND MARNIER
Steps:
- 1. In a saucepan, combine the liqueur, jam, vinegar, worcestershire sauce, mustard, honey and red pepper flakes.
- 2. Simmer over medium-low heat (or put in microwave for 1 minute until the honey and jam are melted).
- 3. Remove from the heat and let cool to room temperature
- 4. Place the chicken breasts in a single layer in a shallow glass baking dish.
- 5. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight.
- 6. If grilling, let the chicken stand at room temperature for half an hour before grilling.
- 7. TO BAKE: Pour off all but 3/4 cup marinade. Brush additional apricot jam onto to chicken.
- 8. Cover loosely with foil.
- 9. Bake at 350 for 45 minutes to 1 hour, basting with marinade every 15 minutes.
- 10. FOR GRILLING: Prepare a charcoal fire.
- 11. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat.
- 12. Baste the chicken with oil and marinade during grilling.
- 13. Cook for 20 minutes, turning every 5 minutes.
- 14. Slice and serve hot or at room temperature.
GRAND MARNIER CHICKEN
Absolutely the BEST Chicken recipe ever. Nothing more to say!
Provided by NURSE24HR
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
- Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
- Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 980.8 calories, Carbohydrate 37.9 g, Cholesterol 96.3 mg, Fat 66.4 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 13 g, Sodium 958.8 mg, Sugar 16.2 g
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