Grand Marnier Chicken
This can be frozen and reheated, and served with a rice pilaf
2 tbsp flour
1 tsp freshly ground pepper
1 ˝ tsp paprika
1 tsp garlic salt
6 boneless, skinless chicken breast halves cut into 9 - 12 pieces
Coat chicken pieces with flour mixture then sauté in1 tbsp oil until outside is brown; place in casserole
2 tbsp butter
1 tbsp Dijon mustard
˝ cup frozen orange juice concentrate
2 tbsp Grand Marnier
˝ cupwhite wine
Bring sauce ingredients to a boil for 2 – 3 minutes.
2 tbsp flour
2 tbsp orange juice, regular strength
Cook until slightly thickened then pour over chicken.
Bake covered for 40 minutes at 350 F.
Cook the chicken in batches, using as much coating and oil as needed.
90 chicken breasts - approximately 12 kg
Make batches of double or triple basic recipe according to the number of chicken breasts used.
This recipe was used in a wedding
buffet for 125 people and was very well liked.
The Groom actually made the chicken ahead of time in batches and froze them.
The chicken was thawed slowly under refrigeration and them baked in a oven until
very hot and put into a rented chaffing dish on a buffet table.
Between heating batches of the chicken it was kept hot wrapped in blankets
for a short period of time.
The chicken was taking longer than expected to reheat, as there was
so much of it, the oven was turned up to 400 deg.
A rice pilaf was also served along with this dish.