LOOKING for: Chicken Grand Marnier

tmd15June 13, 2010

We used to go to a local restaurant that served a Chicken Grand Marnier appetizer that was flamed tableside. it was sweet but savory without having an overpowering sweet orange flavor. I did a search on it but none of the recipes seemed like they would capture the flavor that I remember. The restaurant is long gone but we enjoyed many good meals there. I was wondering if anyone out there has a similar recipe that is a favorite.

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BeverlyAL

I haven't tried this one. Does it sound similar?

Chicken Grand Marnier

1 lb boneless skinless chicken breast
salt and pepper
2 tablespoons vegetable oil
1/2 onion, cut in quarters
2 portabella mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 teaspoons butter
4 teaspoons flour
2 tablespoons whipping cream

Preheat oven to 350 degrees.
Lightly season the chicken breasts with salt and pepper.
In a large skillet over medium heat, brown chicken breasts on both sides. Add onions and mushrooms. Cook, stirring, until onions soften.

Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes. In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).

Remove the casserole from the oven. Place it on the kitchen counter and invite your guests to watch the show.
Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until the chicken breasts are no longer pink inside.
Remove the casserole from the oven. Arrange the chicken and vegetables on a warm platter and keep hot. Reserve pan juices in the pan. Mix butter and flour to make a paste.
Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.

Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.

    Bookmark   June 22, 2010 at 11:22AM
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tmd15

That sounds really good, but not similar. This had no vegetables or cream. It was a thin sauce. Tasted like it may have had some orange preserves or marmalade in it and maybe a bit of soy. I remember the flavor like it was yesterday (they have been closed for 20 years now) but so far, no luck in duplicating it.

    Bookmark   June 23, 2010 at 11:49AM
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