Orange glazed chicken

Yield: 4 servings

Measure Ingredient
2 teaspoons Butter
½ cup Walnut pieces
2 teaspoons Butter
500 grams Boneless chicken breast; skinned and cut
; into 2 cm thick
; slices
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.

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Converted by MM_Buster v2.0l.

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