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Daily Recipe for 11/28/2000 Recipe for Pollo alla Zagara : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.

NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 11/28/2000 - RECIPE FOR POLLO ALLA ZAGARA
"CHICKEN IN ORANGE CREAM SAUCE"

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2 tablespoons olive oil
4 (6 to 8 ounce) boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons flour
2 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup orange liqueur, such as Triple sec or Grand Marnier
1/2 cup orange juice
3/4 cup whipping cream
1/4 cup Chicken Stock
3 oranges, peeled and sectioned
2 oranges, cut into thin slices, for garnish
12 maraschino cherries, cut in half, for garnish
2 tablespoons chopped fresh Italian parsley, for garnish

Heat the olive oil in a large sauté pan set on high heat until sizzling, about 2 minutes.  Season the chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper and roll in the flour.  Cook the breasts until browned, about 2 minutes on each side.  Remove the chicken to a plate and set aside.  Discard the oil in the pan.  Cook the butter in the same pan over medium high heat until sizzling, about 2 minutes.  Add the shallots and garlic and cook for 3 minutes.  Pour in the orange liqueur, stirring well to dislodge the pan residues and cook for 2 minutes.  Add the orange juice, cream and chicken stock and bring back to a boil. Stir in the remaining salt and pepper, reduce the heat to low and simmer for 5 minutes.  Add the browned chicken and any accumulated juices and simmer for 8 to 10 minutes.  Just before serving gently stir in the orange sections.   To serve, place a chicken breast in the middle of each serving dish and cover with sauce. Garnish with orange slices, maraschino cherry halves and parsley.

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