| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
2 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breasts, boned and skinned |
| 3 |
tb |
Butter |
| 1 1/2 |
c |
Sliced mushrooms |
| 2 |
ts |
All-purpose flour |
| 2/3 |
c |
Water |
| 1/4 |
c |
Frozen orange juice concentrate, thawed |
| 2 |
pk |
Instant chicken broth and seasoning mix |
| 11 |
oz |
Can Mandarin orange sections |
| 1/2 |
c |
Thinly sliced green onions |
|
|
Cooked rice |
INSTRUCTIONS
In large skillet, brown chicken in butter and set aside. In same skillet,
cook mushrooms over high heat until liquid evaporates, about 1-2 minutes.
Remove from heat. Sprinkle mushrooms with flour and stir fry quickly to
combine. Gradually stir in water. Add orange juice and dry seasoning mix.
Heat to boiling, stirring constantly. Reduce heat, add chicken and simmer
about 3 minutes. Add orange sections and sprinkle with green onions. Serve
over bed of rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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