| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts cut into 4 pieces |
| 1 |
tb |
Oil |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
| 1 |
|
Medium onion, chopped |
| 1 |
|
Large garlic clove, minced |
| 1 |
c |
Chicken stock |
| 3/4 |
c |
Orange juice |
| 1 |
|
Green or red pepper, |
|
|
Cut into strips |
| 1 |
|
Grated rind of one orange |
| 1/4 |
ts |
Red pepper – crushed |
| 1/2 |
ts |
Cumin – ground |
| 1/2 |
ts |
Oregano – dried |
| 1 |
tb |
Lemon juice – fresh |
| 2 |
tb |
Parsley – chopped |
| 4 |
|
Thin slices orange |
|
|
And chopped parsley for garn |
INSTRUCTIONS
Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt,
pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown
chicken in oil. transfer to small baking dish. In same oil, saute onion
and garlic until soft. Sprinkle in any of the flour left over from coating
the chicken and stir to blend. Stir in the chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice
and parsley. Cook 'til sauce is thick and smooth. Pour over chicken. Bake,
covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley.
This dish is complemented nicely by the baked barley mushroom. From
Oliver's Cookbook for Seniors. Appeared in the Calgary Sun
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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