Orange Walnut Chicken
For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. —TerryAnn Moore, Vineland, New Jersey
Reviews
Weird flavor. Ended up chopping up the leftovers and giving them to the cats. The recipe read as though it would be really good, but it wasn't.
This was so good. For those of you who count calories it's about 572 per serving, not including the rice. It's a bit high but well worth it...just plan accordingly and you will enjoy a wonderful dinner!
I made this for my husband and I and we loved it. I cooked for a Civic group in my home town. They loved it! They asked what they had to do to get me to cook again! The walnuts and green onions are the perfect garnish! Makes a relatively simple recipe look like a fancy restaurant! Thanks so much. Yummy!
I didn't have time to marinade, but I did add that part to the sauce. I cut my chicken into chunks, dipped in a mixture of cornstarch and egg and fried. I used apricot preserves, but next time I'll use the marmalade. I think I won't use any of the lemon and just use orange. I really liked the combination of the walnuts and green onions with the sauce and chicken. Yum!
I also liked this a lot. It's a great entree to serve in summer when you don't want to turn the oven on - very impressive! However, I just used the green onions as garnish at the end, as I don't think they do well cooked.
I was able to use only one pan by sauteing the walnuts first & moving them to a paper plate, then adding the onions until cooked & moving them to a paper plate. Then I added the chicken as directed and followed the rest of the recipe adding the cooked onions and walnuts back in. Much less pans & plates to wash. the recipe was delicious!!! Thanks for the great recipe :-)
Thanks for this great recipe. I made it for guests and thought they would lick the plate. I am having more guests this weekend and my husband want the same dinner again. Did not have marmalade so used Peach jam instead and it was great. I also pounded the breast so they were about the same thickness, sauteed on a fairly high heat on each side to brown, then finished in a 300 oven. I also used a meat thermometer, believe it or not, to time them and they came out as probably the best ever. Thx again.