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Orange Cream chicken


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  • 1 pkg. skinless & boneless thighs or breasts chicken (about 1 lb.)
  • 2 Tbsp butter
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 tsp rosemary
  • 1 cup orange juice
  • 1/2 cup whipping cream, room temperature
  • Salt & pepper to taste


Servings 4
Adapted from


Step 1

Brown chicken in butter. Add onions, rosemary and orange juice. Cover, reduce heat and braise for 20 minutes. Remove chicken and keep warm. Bring liquid to a boil, stir in cream. Simmer uncovered until sauce thickens slightly (about 10 minutes). Season to taste with salt and pepper. Pour sauce over chicken to serve.


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