Chicken A Lorange Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 Medium: skinless, boneless
Chicken breast halves,
, about 1 pound total
Nonstick spray coating,
1 1/2 tsp: Cornstarch,
1/2 tsp: Finely shredded orange peel,
1/8 tsp: Salt,
1/2 cup: Orange juice,
1 tbsp: Orange liqueur or orange,
Juice,
1 tsp: Honey,
2 Medium: oranges, peeled and
Sectioned,
Directions:
Rinse chicken; pat dry. Spray a cold large nonstick skillet with
nonstick coating. Preheat skillet over medium heat. Cook chicken in
hot skillet for 10 to 12 minutes or until chicken is tender and no
longer pink, turning once. Meanwhile, for sauce, in a small saucepan
stir together the cornstarch, orange peel, and salt. Gradually stir
the 1/2 cup orange juice into the cornstarch mixture. Stir in the
orange liqueur or orange juice and honey. Cook and stir until
thickened and bubbly. Cook and stir for 2 minutes more. Stir in
orange sections; heat through. To serve, transfer the chicken to
dinner plates. Spoon sauce over chicken.
Source from luhu.jp
nonstick coating. Preheat skillet over medium heat. Cook chicken in
hot skillet for 10 to 12 minutes or until chicken is tender and no
longer pink, turning once. Meanwhile, for sauce, in a small saucepan
stir together the cornstarch, orange peel, and salt. Gradually stir
the 1/2 cup orange juice into the cornstarch mixture. Stir in the
orange liqueur or orange juice and honey. Cook and stir until
thickened and bubbly. Cook and stir for 2 minutes more. Stir in
orange sections; heat through. To serve, transfer the chicken to
dinner plates. Spoon sauce over chicken.
Source from luhu.jp