| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts,halved |
| 1 |
ts |
Salt divided |
| 1/4 |
c |
Butter/margarine |
| 2 1/2 |
tb |
Flour |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ginger |
| 1 1/2 |
c |
Hot cooked rice |
|
|
Parsley for garnish |
|
|
Orange slices for garnish |
INSTRUCTIONS
Sprinkle chicken breasts with 1/2 tsp. salt. Brown in butter in skillet;
remove. Add flour, sugar, spices, and remaining 1/2/tsp. salt to dripings
in skillet; stir to smooth paste. Gradually stir in orange juice. Cook,
stirring constantly, until mixture thickens and comes to boil. Add chicken
breasts and cover. Simmer over low heat until chicken is tender, about
30-40 min. Remove chicken to serving platter. Serve with hot cooked rice
and sauce. Garnish with orange slices and parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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