• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Orange Cognac Chicken

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 4 Boneless chicken breasts
  • 2 tb Olive oil
  • 1 Onion; thinly sliced
  • 1/2 ts Rosemary
  • 1/2 ts Marjoram
  • 1/2 c Dry red wine
  • 1 Clove garlic; minced
  • 1/2 lb Fresh mushrooms; quartered
  • 14 1/2 oz Stewed tomatoes
  • 1 Green bell pepper; cut into
  • -strips
  • 2 tb Cognac
  • 2 ts Cornstarch
  • 1/4 ts Grated orange peel
  • 1/2 c Whole natural almonds;
  • -toasted *
  • 1/4 c Chopped parsley


Brown chicken in olive oil in large frying pan over medium heat. Remove
from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes,
until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook,
covered, 5 minutes. Stir in green bell pepper and top with reserved chicken
breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove
chicken breasts and keep warm. Mix together cognac and cornstarch; stir
into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir
in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over
chicken to serve.

Servings: 4

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.

(PER PORTION: 593 Calories; 36 g Fat; 71 mg Cholesterol; 313 mg Sodium; 22
g Carbohydrate; 6 g Fiber; 39 g Protein.)

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