Chicken with orange sauce

First of all, I will need to apologize to all my readers, fans and followers for not posting for 23 days, but I was on a 3 weeks diet wich included raw vegetables and other “good” stuff so I didn’t cook anything or anything interesting.

Last weekend we had very special guests for dinner, so I started to cook again. The chicken breast with orange sauce was one of the main courses we had along with: all kind of fancy cheeses, fruits, roasted beets saladRomanian style devil eggs, endives with cream cheese and smoked salmon, olives, butternut squash soup, Chateaubriand and a delicious chocolate-mouse cake.

Another interesting thing happened this week – my one year anniversary as a blogger. Wow!!! Time flies!!!

Happy Annyversary Chef Doru

Happy Anniversary Chef Doru

Let get to this recipes of the chicken breast with orange sauce:


  • 30 ml (1 fl oz) 1/8 cup rapeseed oil
  • 3 tbsp olive oil
  • 4 x 225 g (8 oz) chicken supreme (I used regular breasts)
  • 150-200 ml (1/4 pint) 2/3 cup orange brandy (I used Grand Marnier as has more flavour than the regular brandy)
  • 15 g (1/2 oz) 2 tbsp plain (all-purpose) flour
  • 150 ml (1/4 pint) 2/3 cup freshly squeezed orange juice
  • 25 g (1 oz) courgette (zucchini), cut into matchstick strips (I used 1/2 medium size zucchini)
  • 25 g (1 oz) red (bell) pepper, cut into matchstick strips (I used 1/2 medium size red, green and yellow pepper)
  • 25 g (1 oz) leek, cut into matchstick strips
  • 400 g (14 oz) dried wholemeal (whole-wheat) spaghetti
  • 3 large oranges, peeled and cut into segments
  • rind of 1 orange, cut into very fine strips
  • 3 tbsp chopped fresh tarragon
  • 150 ml (1/4 pint) 2/3 cup fromage frais or ricotta cheese (I didn’t use any cheese)
  • salt and pepper
  • fresh tarragon leaves, to garnish


  • Heat the rapeseed oil and 1 tablespoon of the olive oil in a frying pan (skillet).
  • Add the chicken and cook quickly until golden brown.
  • Add the orange brandy and cook for 3 minutes.
  • Sprinkle over the flour and cook for 2 minutes.
  • Lower the heat and add the orange juice, zucchini, all the peppers and leek and season.
  • Simmer for 5 minutes until the sauce has thickened.
  • Meanwhile, bring a pan of salted water to the boil; add the spaghetti and 1 tablespoon of the olive oil and cook for 10 minutes.
  • Drain the spaghetti, transfer to a serving dish and drizzle over the remaining oil.
  • Add half of the orange segments, half of the orange rind, the tarragon and fromage frais or ricotta cheese to the sauce in the pan and cook for 3 minutes.
  • Place the chicken on top of the pasta, pour over a little sauce, garnish with orange segments, rind and tarragon.
Chicken breast with orange sauce-1

Chicken breast with orange sauce-1

Chicken breast with orange sauce-2

Chicken breast with orange sauce-2

Chicken breast with orange sauce-3

Chicken breast with orange sauce-3





9 thoughts on “Chicken with orange sauce

  1. Pingback: Lighter Orange Chicken Recipe | Nosh My Way

  2. – Yes, Happy Anniversary. Time flies too quickly.
    – Recipe sounds incredible, especially as I love all of the ingredients. Although, I would have to flambé the brandy as I don’t like strong alcohol flavours.

    • Thanks Johnny. I used Grand Marnier and in 1-2 minutes the alcohol was gone and what remains is just the amazing flavour. Worth your while to try it.

  3. You can do some fun stuff with flavor profiles and raw vegetables. I also like to cure or pickle veggies as part of a diet, its much more intersting than just eating them raw, but dosen’t have a lot of calories.

    • You are right, but my diet was strictly with raw vegetables and I didn’t have any intentions to post something related to me “suffering” period. 🙂 Next time I promise I’ll try.

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