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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Cups of chicken stock or broth
2.0 Tablespoons of butter
2.0 of boneless skinless chicken breast
1.0 Tablespoons of flour
0.25 Cups of Grand Marnier
0.25 Cups of Orange Juice
0.25 Cups of sliced almonds
Instructions
Place stock in a small saucepan. Cook over high heat and boil until stock has reduced to 1/3 cup. Meanwhile, melt butter in a medium skillet. Add chicken and cook for about 5 minutes. on each side or until cooked through. Remove from skillet and keep warm. Reduce heat to low and stir in flour; cook for 1 minute. addliqqueur and OJ; cook and stir for 304 minutes or until sauce is golden brown and thickened. Place chicken on plates and drizzle with sauce. Top with almonds.