Pacific Coast Recipes

Golden State Orange Chicken

Artichoke Soup with
Roasted Garlic Cream

Walnut Creek Chicken















Golden State Orange Chicken
for the 3.5 Qt. Stainless Steel Chef’s Pan

Perhaps you don’t have an orange tree in your backyard, but you can still get juicy oranges from the market and enjoy the citrus flavor paired with chicken. The sauce from the chicken is great drizzled over the pasta and greens. The non-reactive stainless steel will not change the flavor of this wine and orange sauce. Serves 6.

  • 3/4 cup dry white wine or dry vermouth
  • 1/2 cup freshly squeezed orange juice
  • 1 Tbsp. Dijon-style mustard
  • 2 oranges, any variety, peeled, seeded, sliced, with slices cut in half
  • 1 medium red onion, thinly sliced
  • 6 meaty chicken breast halves, skinned, boned and cut in 1 1/2” strips across the grain
  • 2 sprigs fresh rosemary, leaves removed & minced
  • Salt & freshly ground black pepper to taste
  • For Serving:

    1 lb. fettuccini cooked in boiling salted water & drained
    2 Tbsp. butter in small pieces
    3 cups of firmly packed baby arugula or spinach leaves

Combine the wine, orange juice & mustard in the 3.5 Qt. Chef’s Pan. Place the pan over medium-high heat & whisk until well blended. Add the orange slices, onion, chicken strips & rosemary. Simmer, uncovered, stirring occasionally, for about 6 to 8 minutes or until the chicken is just cooked through. Season to taste with salt & freshly ground pepper.

Toss the hot pasta with the butter & then with the arugula leaves. Divide the pasta mixture into 6 portions & spoon 1/6th of the chicken & sauce over. Serve at once.

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