Orange-sauce chicken...magazine

1 Servings

Ingredients

Quantity Ingredient
4 eaches Boneless chicken breasts
⅓ cup Onion; chopped frozen
2 tablespoons Margarine
½ cup Orange juice
¼ cup White wine; dry /dry sherry
3 teaspoons Parsley; dried flakes
1 teaspoon Grated orange peel
¼ teaspoon Dried savory, crushed
¼ teaspoon Ground mace
1 tablespoon Water;cold
1 tablespoon 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.

Related recipes