Side Pannel
Orange-Sauce Chicken
Orange-Sauce Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Sauces, Main Dish
Ingredients List
- 4 Boneless chicken breasts
- 1/3 c Onion; chopped frozen
- 2 tb Margarine
- 1/2 c Orange juice
- 1/4 c White wine; dry /dry sherry
- 3 ts Parsley; dried flakes
- 1 ts Grated orange peel
- 1/4 ts Dried savory, crushed
- 1/4 ts Ground mace
- 1 tb Water;cold
- 1 tb Cornstarch
Directions
DIRECTIONS IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE
OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A
SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR,
PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING
TO BOILING; REDUCE HEAT. COVER AND SIMMER 3-5 MINUTES OT TILL CHICKEN IS
TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO
KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK
AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON
OVER CHICKEN. SERVE WITH A RICE DISH. GARNISH WITH ORANGE SLICES + PARSLEY
SPRIGS.
OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A
SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR,
PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING
TO BOILING; REDUCE HEAT. COVER AND SIMMER 3-5 MINUTES OT TILL CHICKEN IS
TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO
KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK
AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON
OVER CHICKEN. SERVE WITH A RICE DISH. GARNISH WITH ORANGE SLICES + PARSLEY
SPRIGS.
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