Orange-sauce chicken...magazine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Boneless chicken breasts |
| ⅓ | cup | Onion; chopped frozen |
| 2 | tablespoons | Margarine |
| ½ | cup | Orange juice |
| ¼ | cup | White wine; dry /dry sherry |
| 3 | teaspoons | Parsley; dried flakes |
| 1 | teaspoon | Grated orange peel |
| ¼ | teaspoon | Dried savory, crushed |
| ¼ | teaspoon | Ground mace |
| 1 | tablespoon | Water;cold |
| 1 | tablespoon | Cornstarch |
Directions
DIRECTIONS --- IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A
SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR, PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING TO BOILING; REDUCE HEAT. COVER AND SIMMER 3-5 MINUTES OT TILL CHICKEN IS TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON OVER CHICKEN. SERVE WITH A RICE DISH.
GARNISH WITH ORANGE SLICES + PARSLEY SPRIGS.