Chicken in Orange Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 oz. plain flour
  • 2 teaspoons salt
  • ½ teaspoon


Combine the flour, salt and pepper and dredge the chicken pieces heavily with the mixture. Heat the oil in a frying pan and sauté the chicken pieces until golden on both sides. As they are done, transfer them to a heavy, covered casserole. Pour off and discard any oil remaining in the frying pan, but scrape the brown bits into the casserole, deglazing the pan with a little of the orange juice i