Orange Chicken

1. 1

   Preheat oven to 400 degrees.

2. 2

   Pound each of the chicken breasts to tenderize.

3. 3

   Dip them in the egg, dredge them in flour, then in egg again and finally coat each breast in bread crumbs.

4. 4

   Heat 1 tablespoon clarified butter in a large skillet and brown each breast on both sides.

5. 5

   Place the breasts on a baking sheet and bake for 15 minutes.

6. 6

   Remove the breasts from the oven and return to the skillet over medium heat.

7. 7

   Add the mushroom caps to the pan.

8. 8

   Cover each breast with the juice of half an orange, then generously coat each breast with Grand Mariner.

9. 9

   Burn off the alcohol and continue to cook for 2 minutes, turning the breasts and mushroom caps to ensure they don't burn.

10. 10

    Remove the breasts from the pan and serve over a bed of wild rice pilaf.

11. 11

    Garnish each breast with a slice of Pate and a mushroom cap.

* Per serving · 4 servings · Values may vary.

No additional tips available.