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CATEGORY CUISINE TAG YIELD
Meats Chicken, Main dish, Sauces 1 Servings

INGREDIENTS

4 Boneless chicken breasts
1/3 c Onion, chopped frozen
2 T Margarine
1/2 c Orange juice
1/4 c White wine, dry /dry sherry
3 t Parsley, dried flakes
1 t Grated orange peel
1/4 t Dried savory, crushed
1/4 t Ground mace
1 T Water, cold
1 T Cornstarch

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 885
Calories From Fat: 316
Total Fat: 35.5g
Cholesterol: 292.4mg
Sodium: 527.2mg
Potassium: 1255.3mg
Carbohydrates: 26.7g
Fiber: 1.6g
Sugar: 13.1g
Protein: 108.6g


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