| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken-breast halves |
| 2 |
tb |
Flour |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
tb |
Butter or margarine |
| 1 |
|
Leek; split, washed, thinly sliced |
|
|
Finely grated zest of 1 orange |
| 1/2 |
c |
Orange juice |
| 1/3 |
c |
Chicken broth |
| 1 |
ts |
Finely chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed |
| 1/2 |
ts |
Arrowroot dissolved in 1 teaspoon water |
INSTRUCTIONS
Preparation time: 25 minutes Cooking time: 20 minutes Yield: 4 servings
Adapted from from "Winter-Summer Chicken," by Lori Longbotham
1. Lightly dust chicken with flour. Heat olive oil in a large, non-stick
skillet over medium heat. Put chicken into pan, sprinkle with a pinch salt
and a little pepper. Cook 5 minutes on each side, or until cooked through.
Remove from pan and keep warm.
2. Melt butter or margarine in pan. Add leek; cook 5 minutes. Add orange
zest, juice, broth, rosemary, remaining salt and a little pepper. Simmer a
few minutes Stir in dissolved arrowroot; simmer 1 minute. Pour any juices
that have gathered around chicken into pan and simmer a minute longer.
Spoon sauce over chicken.
Nutrition information per serving: Calories ...... 230 Fat ............. 7
g Cholesterol .. 80 mg Sodium ..... 450 mg Carbohydrates .. 12 g Protein
....... 28 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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