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Orange Dijon Chicken for Crowd
I am planning to make your chicken for a buffet (300 people) and was wondering if you can add heavy cream afterward or something to make it a little less orange flavoured and to richen it up a bit. Have you ever tried this? Also, what fresh herbs would you recommend sprinkling on top to make it look more appealing in the warmers?
Second first, chopped fresh parsley and basil and a LITTLE bit of fresh mint in it.

I would not use cream. Make the recipe, taste it; if you want it less orange-y, substitute a great, full strength chicken stock for the regular orange juice at the end.

Thanks for your quick response to my email. I will take your advice and do a test run before we make the amounts needed for the buffet. Do you have any other make-ahead chicken dishes for a crowd this size? I haven't come across any others. I think make-ahead is the only way I can handle serving a crowd this size as we're having roast beef, roast potatoes, rice pilaf, steamed veggies, and 3 salads. Also, just so it's clear in my mind, since there are 3 salads I would basically plan to make enough of each salad for 120 people? Thanks again Ellen. You are a life saver!
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