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Pheasant Breast With Cinnamon Marmalade

Pheasant Breast With Cinnamon Marmalade recipe image
This International main features Pheasant breasts, Butter, All-purpose flour, Cinnamon, Orange juice. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 203.4
Description
This International main features Pheasant breasts, Butter, All-purpose flour, Cinnamon, Orange juice. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Boneless Pheasant breasts
  • 2 tablespoon Butter
  • 4 tablespoon All-purpose flour
  • 1/4 teaspoon Cinnamon
  • 1/2 cup Orange juice
  • 2 tablespoon Orange marmalade
  • 3/4 teaspoon Instant chicken bouillon
  • 1 tablespoon Orange liqueur
  • 1/2 cup Green seedless grapes
  • 1 Orange, peeled, cut into
Directions
  1. 1
    sections 1/4 c Toasted almonds
  2. 2
    Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar.
  3. 3
    Wash pheasant breasts and pat dry.
  4. 4
    Arrange in prepared pan.
  5. 5
    Melt butter in saucepan over medium heat.
  6. 6
    Stir in flour and cinnamon.
  7. 7
    Cook until smooth.
  8. 8
    Stir in orange juice, marmalade and bouillon.
  9. 9
    Cook until thickened, stirring constantly.
  10. 10
    Stir in liqueur.
  11. 11
    Spoon over pheasant.
  12. 12
    Seal foil tightly.
  13. 13
    Bake at 325 degrees until pheasant is tender.
  14. 14
    Spoon grapes and orange sections over pheasant.
  15. 15
    Bake, uncovered, for 5 minutes longer.
  16. 16
    Sprinkle with almonds.
  17. 17
    Serve with hot cooked rice

Nutrition Facts

Servings 4

Amount Per Serving
Calories 203.4kcal
% Daily Value *
Total Fat 6.7g11%
Saturated Fat 3.9g20%
Cholesterol 17.0mg6%
Sodium 51.9mg3%
Total Carbohydrate 30.5g11%
Dietary Fiber 4.0g16%
Sugars 8.8g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, bouillon, breast, breasts, butter, chicken, cinnamon, cut, flour, grapes, green, instant, international, juice, liqueur, main, marmalade, orange, peeled
Read it online: https://www.chefs-mate.com/recipe/pheasant-breast-with-cinnamon-marmalade/