"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Marciano's Chicken Arancia Recipe

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This recipe for Marciano's Chicken Arancia, by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Sisk


4 boneless skinless chicken breasts
6-8 tbsp olive oil
1 cup seasoned bread crumbs
3 tbsp parmesan cheese
2 tbsp chopped fresh parsley
6 oz chicken stock
2 tbsp orange juice concentrate
2 tbsp dry white wine
1 tsp brown sugar
2 tbsp butter
1 tsp flour

Flatten chicken breasts between two pieces of waxed paper. Pound just to an even thickness. Brush both sides of chicken breast with olive oil and coat with bread crumbs. In skillet, cook chicken breast until browned on both sides, about 10 min. Combine stock, orange juice, wine, and brown sugar over low heat. In small skillet on med-high, melt butter. Stir in flour to make roux using a wire whisk until no lumps. Cook for aprox 3 min. Add roux to stock and cook to desired thickness. Serve sauce over hot chicken.




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