Once served at the private Club 33 in New Orleans Square in Disneyland, this brightly flavored chicken dish is light and tender. Recipe serves two, but you can adjust to prepare more servings.
2 boneless, skinless chicken breasts, salt & pepper to taste, flour, butter.
Sauce: 1 tablespoon sherry, 1 tablespoon white wine, 3 tablespoons orange juice, 1 teaspoon grated orange rind, 2 teaspoons lemon juice, 1/2 cup half & half
Garnish: 6 very thin lemon slices, grated Parmesan cheese
Season chicken breasts with salt and pepper. Dip in four. Place in a buttered flat baking dish. Dot with butter. Bake at 400 degrees for 25 minutes. Reduce temperature to 325.
Combine sherry, white wine, orange juice, rind and lemon juice. Pour over chicken. Cover and bake 25 minutes longer or until tender. Pour half & half around chicken. Remove from oven and keep hot.
Lay lemon slices on a buttered, flat, broiler-proof pan. Sprinkle with Parmesan cheese. Broil until cheese is lightly browned.
Arrange chicken on a serving platter, pour sauce over and garnish with broiled lemon slices.
Sauce: 1 tablespoon sherry, 1 tablespoon white wine, 3 tablespoons orange juice, 1 teaspoon grated orange rind, 2 teaspoons lemon juice, 1/2 cup half & half
Garnish: 6 very thin lemon slices, grated Parmesan cheese
Season chicken breasts with salt and pepper. Dip in four. Place in a buttered flat baking dish. Dot with butter. Bake at 400 degrees for 25 minutes. Reduce temperature to 325.
Combine sherry, white wine, orange juice, rind and lemon juice. Pour over chicken. Cover and bake 25 minutes longer or until tender. Pour half & half around chicken. Remove from oven and keep hot.
Lay lemon slices on a buttered, flat, broiler-proof pan. Sprinkle with Parmesan cheese. Broil until cheese is lightly browned.
Arrange chicken on a serving platter, pour sauce over and garnish with broiled lemon slices.
