Orange Chicken

• 4 boneless skinless chicken breasts
• 4 eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1 cup flour
• 4 ounces Grand Marnier
• 4 mushroom caps
• 2 ounces foie gras pate (optional)
• 2 oranges

1. Preheat oven to 400 degrees.
2. Pound each of the chicken breasts to tenderize.
3. Dip them in the egg, dredge them in flour, then in egg again and finally coat each breast in bread crumbs.
4. Heat 1 tablespoon clarified butter in a large skillet and brown each breast on both sides.
5. Place the breasts on a baking sheet and bake for 15 minutes.
6. Remove the breasts from the oven and return to the skillet over medium heat.
7. Add the mushroom caps to the pan.
8. Cover each breast with the juice of half an orange, then generously coat each breast with Grand Mariner.
9. Burn off the alcohol and continue to cook for 2 minutes, turning the breasts and mushroom caps to ensure they don't burn.
10. Remove the breasts from the pan and serve over a bed of wild rice pilaf.
11. Garnish each breast with a slice of Pate and a mushroom cap.

chicken breasts, eggs, bread crumbs, flour, grand marnier, mushroom caps, gras pate, oranges

Taken from www.food.com/recipe/orange-chicken-457770 (may not work)