Orange-sauce Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Boneless chicken breasts,
1/3 cup: Onion, chopped frozen
2 tbsp: Margarine,
1/2 cup: Orange juice,
1/4 cup: White wine, dry /dry sherry
3 tsp: Parsley, dried flakes
1 tsp: Grated orange peel,
1/4 tsp: Dried savory, crushed
1/4 tsp: Ground mace,
1 tbsp: Water, cold
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp