Poor Man'S Duck A L'Orange Recipe

Name: Poor Man'S Duck A L'Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves; 2 tablespoons unsalted butter or 2 tablespoons margarine; 1/4 cup onion, chopped; 1 1/2 cups orange juice concentrate; 1/2 teaspoon tarragon, crumbled; 1/8 teaspoon pepper; 1 dash salt; 1 cup evaporated milk; lemon, to garnish; tarragon, to garnish

Servings: persons

4 chicken breast halves
2 tablespoons unsalted butter or 2 tablespoons margarine
1/4 cup onion, chopped
1 1/2 cups orange juice concentrate
1/2 teaspoon tarragon, crumbled
1/8 teaspoon pepper
1 dash salt
1 cup evaporated milk
lemon, to garnish
tarragon, to garnish

1
Skin and bone chicken breast halves.
2
Saute chicken in butter in a large skillet over medium heat until browned and cooked through (about 8 minutes).
3
Remove to a platter, cover and keep warm.
4
In the same skillet, saute onion until tender but not browned; add juice concentrate, tarragon, pepper and salt.
5
Stir in the evaporated milk and cook, stirring constantly, until the mixture is slightly thickened.
6
Spoon the sauce over the chicken.
7
Garnish with a sprig of tarragon and a slice of lemon cut halfway through and twisted over the top.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 chicken breast halves, 2 tablespoons unsalted butter or 2 tablespoons margarine, 1/4 cup onion, chopped, 1 1/2 cups orange juice concentrate, and more.

Yes, Poor Man'S Duck A L'Orange falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poor Man'S Duck A L'Orange

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