Chicken with citrus cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken breasts, cubed |
| 3 | tablespoons | Flour - all-purpose |
| 1 | cup | Chicken broth |
| 1 | each | Lime - sliced in half crosswise |
| 1 | cup | Whipping cream |
| 1 | small | Onion - finely chopped |
| 3 | tablespoons | Butter - OR margarine |
| 1 | each | Lemon - sliced in half crosswise |
| 1 | each | Orange - sliced in half crosswise |
| 1 | teaspoon | Orange marmalade |
Directions
INGREDIENTS
salt and white pepper to taste 1 pkg Puff Pastry Shells, baked Directions: Coat chicken pieces with flour. In a large saucepan, saute chicken in 1-½ tbs butter until half cooked, about 2 to 3 minutes.
Remove chicken and set aside. Saute onion in remaining butter.
Squeeze half of the lemon, lime and orange into onion mixture. Cook while stirring, until sauce reduces slightly. Add chicken broth and marmalade. Increase heat while stirring, reduce liquid to half. Add whipping cream and reserved chicken; cook, stirring constantly until sauce thickens and just comes to a boil. Season with salt and pepper.
Serve in warm pastry shells. Slice remaining citrus fruit into wedges and use as garnish.
Submitted By EARL SHELSBY On 02-18-95