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Adult Recipes
Try mixing the salad recipes below with the following fish and chicken dishes; plated together, they really pair up well!

Fish, chicken & lamb with a twist:

Chicken al’Orange:

2 tbsp. olive oil
1 tbsp. unsalted butter or margarine
2 – 4 chicken breasts, depending on size (washed, patted dry and set on plate)
¼ cup of white wine
11 oz. can of mandarin oranges sections (with juice)
cup flour (for a change or if allergic to wheat, try rye flour instead)
½ orange (for juice and zest)
1 pinch of garlic
1 pinch of marjoram
1 pinch of thyme
1 tsp. of brown sugar
1 tsp of corn starch (diluted with water or orange juice for a thickening agent)
- Coarse salt & fresh ground pepper

Melt the butter in a sauté or frying pan; add the olive oil. Place flour coated chicken breasts and seer both sides (on medium high heat). Turn down to medium and cook until done (juices will flow clear from the chicken breast when cooked). When cooked, remove the chicken breasts from pan and set aside. Reduce heat and deglaze pan with the white wine, add can of mandarin oranges (with liquid) and the juice of ½ an orange and the orange zest. Add garlic powder, marjoram, thyme and light brown sugar; simmer for approx. 3 mins. Slowly whisk in the corn starch thickener until the sauce thickens slightly. Prior to finishing add breasts back in and simmer 2 additional minutes. Remove the breasts & let stand for 3 mins, then slice in ¼ inch thick slices. Carefully place the slices in a row on a plate and top with orange sauce. (The chicken can be placed on the platter with the spinach salad above or served with other accompaniments for an entirely different entree. (Serves 4)


Cooking For Kids
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