Poulet au Grand Marnier et gingembre
Remove the zest from the orange and set aside. Squeeze the orange and set the juice aside as well.
Cut the chicken as you wish and then sprinkle with salt and pepper. In a heavy skillet, warm the oil on medium heat and add the chicken. Brown the chicken on all sides and cook for about 15 minutes or until completely cooked through. Remove the chicken from the skillet and set it aside.
Return the skillet to the heat and add the chopped onion, garlic and ginger. Cook, stirring, for five minutes. Add the Grand Marnier, orange juice and chicken broth and simmer for five minutes, scraping any bits from the bottom of the pan into the sauce. Stir in the whipping cream and the reserved chicken and orange zest. Warm through for about five more minutes.
Serve hot on a bed of rice.
Makes 4 servings.
- 1 orange (use both the zest and the juice)
- 4 skinless, boneless chicken breast halves (about 1 1/4 pounds), cut in pieces
- salt and pepper
- 2 tablespoons cooking oil
- 1 onion, chopped
- 1 garlic clove, pressed
- 1 tablespoon chopped fresh ginger
- 3 tablespoons Grand Marnier
- 1/2 cup chicken broth
- 1/3 cup whipping cream
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