| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Lemon juice (I use bottled; but I suppose fresh is better) |
| 2 | tb | Dijon mustard |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 2 | tb | Frozen orange juice concentrate; (unsweetened & thawed) |
| 1 | ts | Low sodium dry chicken soup mix – dry |
| 1 | tb | Dried parsley flakes |
| 1 | lb | Boneless; skinles chicken breast cutlets |
| Orange juice; (ready to drink) | ||
| Oil |
INSTRUCTIONS
Adapted from More Lean & Luscious by Bobbie Hinman & Millie Snyder Dry chicken breasts and saute til brown on both sides in as little oil as you can get away with (when I make this for company, I usually use a little more oil). Remove from saute pan and set aside. In a small bowl, mix lemon juice, mustard, garlic powder, pepper, orange juice concentrate, dry chicken broth, parsley flakes; add to pan, scraping off bits from bottom of pan and bring to low boil. Add chicken and cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes. Keep an eye on this; it will need more liquid; I keep adding orange juice. This makes a "creamy" sauce that is yellow and probably looks like it has butter in it. If you make it for Shabbat and it needs to heat up for an hour or so before dinner, heat it up on low temp in oven and add more orange juice. Posted to JEWISH-FOOD digest V97 #326 by MUFFY MOM <MUFFYMOM@aol.com> on Dec 17, 1997
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