Margarita's International Recipes


Kipfilet met sinaasappelsaus

Chicken Fillet with Orange Sauce

When I think "Holland" I don't think "chicken with orange sauce", and perhaps for that exact reason I wanted to make this dish. More likely, it was the fact that it calls for Cointreau; I've had an almost-full bottle for years and I'd like to start using it. In any case, the dish was good but not worth the calories.

I changed it a little bit from the original recipe. I used thighs rather than breasts, as both my daughter and I prefer dark meat. I made a whole package of thighs (about 2 1/2 lbs worth) and increased the sauce by one half (but without increasing the butter content, which is too high as it is).

Chicken Fillet with Orange Sauce


  • 2 - 3 lbs boneless, skinless chicken breasts or thighs
  • olive oil
  • salt
  • 1 1/2 cups chicken broth
  • a pinch of cayenne pepper
  • Peel from one orange, grated
  • 1/3 cup Cointreau
  • 1/3 cup orange juice
  • 1 Tbsp. corn starch
  • 8 Tbsp. butter
  • 1 large orange, sliced


Preheat oven to 275F.

Bring chicken broth to a boil in a small or medium saucepan, add cayenne, orange peel, Cointreau and orange juice. Bring to a boil. Mix the corn starch with 2 Tbsp. water and then add it to the sauce. Whisk well. Add 7 Tbsp. of butter and mix well again. Bring down to a simmer and simmer gently while cooking the chicken, stirring occasionally.

Brush the chicken breasts with olive oil and sprinkle with salt. Brown over high heat on both sides, about 5 minutes per side. Transfer to a baking sheet and place in the oven for 5 minutes. You may have to do this in batches. Keep warm.

Mix the remaining tablespoon of butter into the sauce. Serve sauce over chicken.

Adapted from a recipe at

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