A while ago my sister sent me the contents of my mother’s 4×6 card file from the 1970′s to 1980′s. This recipe was typed out onto a yellowed card on her IBM Selectric typewriter.
Orange chicken included an entire chicken, specific amounts of flour, salt and pepper in which to dredge the chicken, then shortening for sauteeing.
The sauce called for orange juice concentrate and a minimal amount of water, brown sugar, oregano and nutmeg.
The New Outlook
I was only cooking for two so had 1# of chicken cutlets. I didn’t measure the flour and added s&p to it and had it ready to dredge chicken at the last minute.
The chicken was sauteed in butter and olive oil in a non-stick pan until nearly done.
In this test for the sauce there was 1/2 shallot, minced, 1 c fresh-squeezed orange juice, 1/2 c chicken broth. I sauteed the shallot in butter, added the juice and broth and reduced by 1/2. I did add about 1/2 tsp of raw sugar as an homage to the original recipe but don’t think it’s needed. At the end 1 tsp of butter was added and the chicken cutlets were returned to warm.
It was served over rice with sauteed zucchini. We enjoyed the dish, but I would add some orange zest to bring home the flavors. Anything more would alter the original dish, which I may do in a future episode of Cooking with Dee. Cheers!