| 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.
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”