| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Main dish |
8 |
Servings |
INGREDIENTS
| 5 |
|
Boned Chicken Breasts |
| 3 |
tb |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Ground Pepper |
| 2 |
ts |
Paprika |
| 1 |
tb |
Vegetable Oil |
| 3 |
tb |
Butter |
| 1 1/2 |
tb |
Dijon Mustard |
| 1 |
cn |
6 1/4 oz Frozen Orange Juice |
| 1 |
c |
Amaretto |
INSTRUCTIONS
Mix the can of frozen orange juice with a half can of water. Preheat oven
to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat
chicken with this mixture. Heat oil and butter in skillet and saute chicken
until brown. Remove and put in casserole. To skillet, add mustard, orange
juice and Amaretto. Increase heat and boil, stirring constantly, until
thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can
be frozen and reheated later. Serves 8 - 10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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