Mandarin Orange Chicken Recipe

5 3 9
Mandarin Orange Chicken Recipe
Mandarin Orange Chicken Recipe photo by Taste of Home
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Mandarin Orange Chicken Recipe

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5 3 9
Publisher Photo
In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouthwatering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.—Ms. Clara M. Coulston, Washington Court House, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 2 tablespoons honey mustard
  • 1/4 teaspoon dried rosemary, crushed
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 teaspoon grated orange peel
  • Hot cooked rice, optional

Directions

Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides.
Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange peel. Serve with rice if desired. Yield: 4 servings.
Originally published as Mandarin Orange Chicken in Quick Cooking November/December 2004, p33

Nutritional Facts

1 serving (calculated without rice): 273 calories, 7g fat (1g saturated fat), 63mg cholesterol, 274mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 2 tablespoons honey mustard
  • 1/4 teaspoon dried rosemary, crushed
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 teaspoon grated orange peel
  • Hot cooked rice, optional
  1. Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides.
  2. Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange peel. Serve with rice if desired. Yield: 4 servings.
Originally published as Mandarin Orange Chicken in Quick Cooking November/December 2004, p33

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Mymonkey User ID: 8837002 247163
Reviewed Apr. 16, 2016

"I loved this recipe. It was so easy to make and sooo good. The only thing I would change is not put as much pepper in it."

MY REVIEW
acooley User ID: 245858 62700
Reviewed Jul. 9, 2014

"This was seriously yummy and super easy to make! I will DEFINITELY make it again! Super good!"

MY REVIEW
sunflwerchick User ID: 4096152 57032
Reviewed Dec. 14, 2010

"VERY GOOD! Followed recipe to the "T" and it came out good. Served chicken over rice."

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