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Description Edit

Makes 2 servings.

Ingredients Edit

Directions Edit

  1. Remove skin and bones from chicken; dip chicken in egg, roll in breadcrumbs mixed with salt and pepper.
  2. Melt butter in 10-inch skillet; add chicken and brown over medium-high heat, about 4 minutes on each side. Discard excess fat.
  3. Dissolve cornstarch in orange juice in small saucepan. Add broth, vinegar, Sugar and orange peel.
  4. Cook, stirring, until clear and thickened, about 3 minutes. Add sauce to chicken and cook, covered, 15 minutes over low heat.
  5. Stir in brandy and heat through. Serve over fluffy rice.
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