Yield: 4 servings
|½ cup||Walnut pieces|
|500 grams||Boneless chicken breast; skinned and cut|
|; into 2 cm thick|
|1 small||Onion; sliced|
|1 pack||MAGGI Orange and Rosemary Gravy Mix|
|½ cup||Dry white wine|
|½ cup||Water; approximately|
|3 tablespoons||Orange marmalade|
|1||Oranges; peel and pith (1 to|
|; removed, and cut|
|; into segments|
Heat the first measure of butter in a frying pan.
Add the walnuts and cook over a moderate heat until golden brown.
Remove the walnuts and set aside. Wipe out the pan.
Heat the second measure of butter in the pan. Add the chicken and brown over a moderately high heat.
Remove the chicken and set aside.
Add the onion to the pan and cook for 2-3 minutes.
Combine the gravy mix, wine and the ½ cup water. Add to the pan.
Bring to the boil, stirring constantly, then simmer for 1 minute.
Stir in the marmalade and simmer for a further 1-2 minutes.
Return the chicken to the pan with any meat juices and the walnuts.
Cover the pan and simmer over a low heat for 4-5 minutes or until the chicken is cooked. Stir occasionally.
If necessary, add a little extra water if the sauce becomes too thick.
Stir in the orange segments and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.