Chicken A L'Orange

Chicken Breasts A L’Orange

Each year the Goddesses of Spring arrives to herald a spring awakening of the earth.  Ostara or Eostre, the Germanic Goddess of Spring beckons a new dawn with the promise of warmth that will coax the trees and flowers to bloom again. Persephone, the Greek Goddess of Spring is allowed her yearly visit from the underworld and proclaims that the flora is to bloom again with a bountiful harvest of vegetables and fruits to nourish mankind. 

The Gourmet Goddess knows that every spring we need a reawakening and enlivening of the foods we eat. Spring menus should have hints of fresh seasoning, spices and the tang of something to add spark to the dish. Winter comfort food was wonderful, but now we need to lighten our mood and our palette.  The Gourmet Goddess’ first spring thoughts always turn to citrus flavors and zests, those magical elixirs that tickle taste buds and forces our bodies and minds come alive. 

This Chicken a L’Orange is a perfect meal to take you from springtime through summer.  Poultry and citrus are undeniably well suited to each other.  This flawlessly balanced, sweet and tart orange sauce is the perfect enhancement for the less pronounced flavor of white meat chicken.  The combination results in a gourmet dish that is both refreshing and delectable.

 It makes a truly impressive presentation when served over rice or with a side of vegetables and roasted potatoes. 

May All Your Culinary Dreams Come True!

And Remember

Always Stay in Touch with Your Inner Goddess!



4 Large Chicken Breasts (I like to use Purdue® Oven Stuffer Roaster Breasts)

Salt and Pepper to taste

1 sliced Sweet Onion

4 cloves of Garlic cut in half lengthwise

8 small Carrots

2 stalks of Celery edges trimmed and cut into thirds

2 tablespoons Tomato Paste

½ cup White Wine

1/3 cup Vinegar

1 Bay Leaf

2 - 3 Tsp Butter


2 Valencia (or Navel) Oranges

1 cup of freshly squeezed Orange Juice (from the oranges)

1 quart Sodium Free Chicken Stock

1/3 cup Sugar

1/2 cup Orange Marmalade

3 tablespoons Cornstarch

1/4 cup Cold Water

3 tablespoons Butter

3 tablespoons Grand Mariner


Preheat oven to 350 degrees.

Place sliced onions, garlic, carrots, celery, tomato paste, wine, vinegar, bay leaf on the bottom of a large roasting pan. 

Sprinkle salt and pepper on split chicken breasts and lay on top of vegetables. Add a pat of butter and some paprika for color.

Bake for 45 -60 minutes until breasts reach an internal temperature of 165 degrees.  Remove from oven.


While chicken is cooking prepare the orange sauce.

Grate the rind of the 2 oranges and then juice the orange.  You will need one cup of orange juice.

Add chicken stock, orange juice, sugar, and orange marmalade to a medium sized saucepan.

Bring to a low boil, stirring occasionally. Reduce heat to simmer.

When chicken is done, puree vegetables and liquids from roasting pan through a food mill and using a fine strainer bottom, add to the saucepan of simmering ingredients.

Bring to a low boil again.

Mix cornstarch with cold water and stir. Add to saucepan and mix thoroughly.

Let simmer until sauce becomes thick.  Remove from heat.

Immediately add in butter and Grand Marnier® and stir.  

Place chicken over rice, top with a bit of the sauce, and sprinkle all with grated orange rind and parsley to serve.