Orange honeyed chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole chicken breasts split | |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Orange juice |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Chopped onion |
| ⅛ | teaspoon | Black pepper |
| 1 | Orange; sliced | |
| Salt | ||
| Hot cooked rice | ||
| 2 | tablespoons | Dry white wine or water |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Grated orange peel |
| 2 | larges | Oranges; peeled & sectioned |
| Parsley | ||
Directions
TO GARNISH
In large skillet, brown chicken in butter on both sides. Add orange juice, honey, onion, pepper and season with salt to taste. Cover and simmer 20 minutes, or until chicken is tender. Remove chicken from pan and arrange over rice on platter. Keep warm. Stir wine into flour and blend well. Add to pan drippings and cook, stirring, until thickened. Add orange peel and sections and heat through. Spoon over chicken. Garnish with orange slices and parsley.
(C) 1992 The Los Angeles Times