| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Atlanta |
Poultry, Easy |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts, split |
| 1/2 |
ts |
Salt |
| 1 |
|
Medium sized onion, sliced |
| 1/4 |
c |
Chopped green bell pepper |
| 1 |
c |
Sliced mushrooms |
| 1 |
c |
Orange juice |
| 1/4 |
c |
Dry sherry |
| 3/4 |
c |
Water |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
INSTRUCTIONS
CHICKEN
ORANGE SHERRY SAUCE
Preheat oven to broil. Place chicken skin side up in broiling pan.
Broil two inches from heating element for ten minutes or until skin
is browned and cracked. Do not turn. Drain chicken and place in a
shallow baking dish. Reduce oven heat to 375°F. Sprinkle one-half
teaspoon salt over chicken; cover with vegetables. To prepare sauce,
combine all ingredients except parsley in a saucepan. Blend well and
cook over medium heat, stirring constantly, until slightly thickened.
Add parsley and pour over chicken. Bake 45 minutes, basting several
times. Yield: 6 Prep Time: 30 minutes Baking Time: 55 minutes Typed
in MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 13, 1999
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