This sounded so good. I wish it had turned out that way.
The chicken cooks nicely. I used bone in breasts so the cooking time worked great.
The sauce tastes good. The problem is that it was horribly thin.
I think that if the sauce had been thicker, the dish would have been much nicer.
The biggest problem with the thin sauce is that is just did not stick to the chicken. So the chicken had very little of the orange sauce flavor.
So while the sauce had good flavor, it really didn’t transfer to the chicken itself. This left the dish a little underwhelming.
FRENCH CHICKEN IN ORANGE SAUCE
3 Chicken Breasts, Split
1/2 Teaspoon Salt
1 Onion, Sliced
1/4 Cup Chopped Bell Pepper
1 Cup Sliced Mushrooms
SAUCE
1 Cup Orange Juice
1/4 Cup Sherry
1/2 Cup Water
1 Tablespoons Packed Brown Sugar
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Grated Orange Rind
1 Tablespoon Flour
2 Teaspoons Parsley
Paprika
1 Orange, Peeled and Sliced
Place chicken breasts, skin side up, on a rack in a broiler pan. Broil 2 inches from heat for 10 minutes. Do not turn. Place browned chicken breasts in a shallow baking dish. Sprinkle with salt. Add onion, pepper and mushrooms. Combine juice, sherry, water, brown sugar, 1 teaspoon salt, orange rind, and flour in a small saucepan. Blend well. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Stir in parsley. Pour over chicken. Bake in a 375 degree oven for 45 minutes. Baste several times. Sprinkle with paprika and garnish with orange slices.
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