| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
American |
American |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Skinless boneless chicken |
|
|
Breast |
| 1 1/2 |
tb |
Vegetable oil |
| 1/4 |
c |
Flour, all-purpose — |
|
|
Unbleached |
| 1 |
|
Orange — grated zest only |
| 1/3 |
c |
Orange juice, frozen |
|
|
Concentrate |
| 2 |
tb |
Water |
| 8 |
|
Halves |
| 1/2 |
c |
Mandarin oranges — drained |
| 2 |
ts |
Fresh parsley — minced |
|
|
Apricots, dried |
INSTRUCTIONS
Oil a large non-stick skillet. Dredge chicken in flour and place in
skillet, over medium heat. Add orange zest. Turn chicken to lightly sear
all sides. Add apricot pieces, then orange juice concentrate and water.
Cover and simmer over medium-low heat for 15-20 minutes. Remove chicken to
a serving platter. Stir pan juices, and if too thick, add 1-3 teaspoons
water. Spoon juices over chichen. Garnish with orange sections and
sprinkle with parsley.
Recipe By : Perdue Chickens
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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