Sunny citrus chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 4 | Boned And Skinned Chicken Breast Halves | |
| ½ | cup | Chicken Stock |
| ¼ | cup | Honey |
| ¼ | cup | Frozen Orange Juice Concentrate, Thawed |
| 1 | tablespoon | Lemon Juice |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Curry Powder |
| Salt And Pepper | ||
| Orange Slices | ||
| Toasted Almonds | ||
Directions
GARNISH (OPTIONAL
1. In skillet, melt butter; brown chicken lightly on both sides; remove and set aside.
2. Mix together chicken stock' honey, orange juice concentrate and lemon juice; blend in cornstarch and curry powder. Pour into skillet; bring to boil, stirring as it thickens; season with salt and pepper to taste.
3. Return chicken to skillet; simmer until cooked through, about 5 minutes (do not overcook). Arrange chicken on platter; spoon sauce over.
Garnish: If desired, garnish with halves orange slices and sprinkle with toasted almonds. Makes 4 small or 2 large servings.
Recipe by: Canadian Living "Rush Hour Cooking" Posted to MC-Recipe Digest V1 #859 by Bob & Carole Walberg <walbergr@...> on Oct 22, 1997