Chicken Breasts With Orange Sauce

To labor in the dark, without an assured commission, greatly obscures the warrant of faith in the Divine engagements; and the Minister, unable to avail himself of heavenly support, feels his “hands hang down, and his knees feeble” in his work. On the other hand, the confidence that he is acting in obedience to the call of God — that he is in His work, and in His way — nerves him in the midst of all difficulty, and under a sense of his responsible obligations, with almighty strength.

Charles Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Poultry	6	Servings

INGREDIENTS

3		Whole chicken breasts, halved
1	t	Salt divided
1/4	c	Butter/margarine
2 1/2	T	Flour
2	T	Sugar
1/4	t	Dry mustard
1/4	t	Cinnamon
1/4	t	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

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 181 Calories From Fat: 20 Total Fat: 2.2g Cholesterol: 48.7mg Sodium: 433.4mg Potassium: 195mg Carbohydrates: 19.4g Fiber: <1g Sugar: 5.4g Protein: 19.3g