| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 4 | Boneless chicken breasts | |
| 2 | tb | Olive oil |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 | tb | Flour |
| 2 | tb | Margarine |
| 1 | tb | Chopped garlic |
| 2 | tb | Chopped shallots |
| 1/4 | c | Orange liquer |
| 1/2 | c | Orange juice |
| 1/4 | c | Chicken stock |
| 3 | Oranges; peeled & sectioned | |
| 2 | Oranges; thinly sliced | |
| 12 | Marascino cherries; halved | |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
GARNISH From the Chicken Every Sunday Cookbook (Tifereth Beth David Jerusalem Adult Players) Heat oil in pan. Dip chicken breasts in seasoned flour. Brown in hot oil 2 minutes on each side. Remove & put aside. Drain oil from pan. Add margarine, shallots & garlic & saute 2 minutes. Add liquer & reduce by half. Add juice & stock & boil 5 minutes. Put chicken back in & cook 8-10 minutes. Add orange sections. Garnish with sliced oranges, cherries & parsley. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Jan 24, 1999, converted by MM_Buster v2.0l.
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