Grand Marnier Chicken


  • 4 boneless, skinless chicken breasts
  • 1 cup milk
  • 1 cup finely chopped pecans
  • 1 cup grated Parmesan cheese
  • 1 TBSP fresh parsley, chopped
  • 1 cup olive oil
  • Salt and pepper
  • 1 orange, sliced into rounds
  • 1 cup dry white wine
  • 1/2 cup fresh squeezed, unsweetened orange juice
  • 1 (10.5 oz) can chicken broth
  • Bickford Grand Marnier Flavor


  1. Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the pecans, Parmesan cheese and parsley. Set aside.
  2. Heat olive oil in a large, heavy skillet over medium-high heat. Dredge chicken pieces in the pecan mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
  3. Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then sprinkle with Bickford Grand Marnier Flavor.


Recipe adapted from

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