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Main Dishes

Orange Chicken

hasan

1 hr 50 min total · 50 min hands-on

Ingredients

  • 4 Chicken Breasts
  • 1 Cup Flour
  • 1/2 Tbsp Italian Seasoning
  • 1/2 Tbsp Oregano Leaf
  • 1/2 Tbsp Salt, To Taste
  • 1/2 Tbsp Pepper, To Taste
  • Oil, Quite a Bit
  • Butter, 2 Tbsp per Batch Plus 1 Tbsp for Onions
  • 6 Cloves Garlic, Cut in Half (3 per Batch)
  • 2 Cans Frozen Orange Juice Concentrate
  • 2 Cans Cheap Red Wine (Cabernet), Measured Using the Juice Can
  • 1 Large Red Onion, Thinly Sliced, Slices Cut in Half
  • Green Peppers, Sauteed, Optional
  • Mushrooms, Optional
  • Olives, Optional, as a Garnish

Instructions

  1. 1.Take four chicken breasts, wash and pat dry.
  2. 2.Cut each chicken breast in half.
  3. 3.In a separate shallow dish, place one cup flour and then 1/2 tbsp of Italian seasoning and 1/2 a tbsp of oregano leaf, in addition to 1/2 tbsp salt and 1/2 tbsp pepper (to taste).
  4. 4.Mix all of this around in the same shallow dish.
  5. 5.Take a frying pan and put quite a bit of oil in it, and two tbsp butter (cast iron ideally).
  6. 6.Take three cloves of garlic, cut in half and brown it (until it becomes fragrant). The skillet should be medium high (this is the one with oil in it).
  7. 7.While that's happening, coat each side of the chicken breast in the powder and shake off excess powder before placing on skillet.
  8. 8.Place the powdered chicken on the skillet, leave it on until brown on each side (roughly four-five minutes per side).
  9. 9.In the meantime, in a large mixing bowl add two frozen orange juice concentrate cans; take the cheap red wine (cabernet) and put it in one can for measurement. This means two frozen orange juices, 2 cans of wine.
  10. 10.Stir the mixture around.
  11. 11.After the 5 minutes each side of browning the 2 chicken breasts, repeat with the other 2 chicken breasts (this includes adding the 3 additional garlic cloves and the butter again).
  12. 12.Take one red large onion and thinly slice the whole thing, then cut the thin slices in half.
  13. 13.After all chicken is browned, remove the garlic cloves from the skillet.
  14. 14.Put each browned piece of chicken in a baking dish (rectangular).
  15. 15.Pour the sauce on the chicken and bake covered (foil works) for 30 minutes.
  16. 16.Then, turn back to the skillet, remove the garlic, add 1 tbsp of butter, then sautee all of the onions and keep aside; cook the onions until they are translucent (not crispy).
  17. 17.After the 30 minutes, add in the onions, and bake uncovered for 15-20 more minutes. Check the chicken for done-ness at this point.
  18. 18.OPTIONAL to add after the first 30 minutes (along with the onions): sauteed green peppers, mushrooms, olives as a garnish.