| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless chicken breasts |
| 1 |
cn |
(15-16 oz) of artichoke hearts, packed in water |
| 1/2 |
c |
Chopped onion, or use frozen pearl onions, thawed |
| 3/4 |
c |
Orange juice |
|
|
Pepper to taste |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Water |
INSTRUCTIONS
Lightly brown chicken in non-stick skillet, or use a drop or two of olive
oil if you prefer. In same skillet, add onions and artichokes, and pour
orange juice over chicken. Cover and simmer for about 15 minutes. Uncover,
and mix cornstarch and water together, then pour into skillet and mix in.
Turn chicken over, and simmer for about 3 more minutes, until sauce
thickens somewhat. Serve with rice, and pepper to taste (optional).
We really liked this, but thought we might garnish it with a tiny bit of
chopped red pepper or fresh orange slices for color, if we were serving
company.
Posted to Digest eat-lf.v096.n249
From: NFRITZ@nssdca.gsfc.nasa.gov
Date: Tue, 17 Dec 1996 7:20:26 -0500 (EST)
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”