Sunny citrus chicken

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
4 Boned And Skinned Chicken Breast Halves
½ cup Chicken Stock
¼ cup Honey
¼ cup Frozen Orange Juice Concentrate, Thawed
1 tablespoon Lemon Juice
1 tablespoon Cornstarch
1 teaspoon Curry Powder
Salt And Pepper
Orange Slices
Toasted Almonds

Directions

GARNISH (OPTIONAL

1. In skillet, melt butter; brown chicken lightly on both sides; remove and set aside.

2. Mix together chicken stock' honey, orange juice concentrate and lemon juice; blend in cornstarch and curry powder. Pour into skillet; bring to boil, stirring as it thickens; season with salt and pepper to taste.

3. Return chicken to skillet; simmer until cooked through, about 5 minutes (do not overcook). Arrange chicken on platter; spoon sauce over.

Garnish: If desired, garnish with halves orange slices and sprinkle with toasted almonds. Makes 4 small or 2 large servings.

Recipe by: Canadian Living "Rush Hour Cooking" Posted to MC-Recipe Digest V1 #859 by Bob & Carole Walberg <walbergr@...> on Oct 22, 1997

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