Macadamia Chicken with Orange Frangelico Sauce
Elevate your dinner game with this indulgent Macadamia Chicken with Orange Frangelico Sauce, a luxurious dish that balances crisp textures with bright, zesty flavors. Succulent chicken breasts are coated in a golden crust of finely chopped macadamia nuts and panko breadcrumbs, delivering a satisfying crunch with every bite. The crowning glory is a silky sauce made from fresh orange juice, fragrant Frangelico liqueur, and a touch of cream, simmered to perfection with hints of garlic and honey. This recipe is a showstopper for dinner parties or when you're craving something truly special, ready in under 45 minutes and guaranteed to impress. Pair this decadent entrée with steamed vegetables or a light citrus salad for a complete gourmet experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 cup Macadamia nuts, finely chopped
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs, beaten
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Orange juice, fresh
- 0.25 cup Frangelico liqueur
- 0.5 cup Heavy cream
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt and pepper.
Prepare a breading station: One shallow dish for the flour, a second dish for the beaten eggs, and a third dish for the chopped macadamia nuts mixed with the panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally press it into the macadamia-panko mixture, ensuring an even coating.
Heat the butter and olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove from the skillet and keep warm.
In the same skillet, reduce the heat to low and add the minced garlic. Cook for 1 minute until fragrant, being careful not to let it burn.
Add the orange juice, Frangelico liqueur, honey, and heavy cream to the skillet. Stir well to combine and let it simmer for 5-7 minutes, or until the sauce thickens slightly.
Taste the sauce and adjust seasoning if necessary. Remove from heat.
To serve, place each chicken breast on a plate and drizzle generously with the orange Frangelico sauce.
Garnish with additional chopped macadamia nuts or a slice of fresh orange, if desired. Serve immediately.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 16.3 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
