| 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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