| 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)
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