| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
-8 |
INGREDIENTS
| 8 |
|
Boneless skinned chicken breasts |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 4 |
tb |
Pareve margarine |
| 2 |
tb |
Oil |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1 |
|
Clove minced garlic |
| 1 |
cn |
Frozen orange juice |
| 2 |
c |
Dry red wine |
| 1 |
|
Red onion; (original recipe called for 2, but I think it's too much) |
| 1 |
|
Green pepper; (original recipe called for 2, but I think it's too much) |
| 12 |
|
Mushroom caps |
INSTRUCTIONS
Put flour, salt and pepper in plastic bag. Dredge chicken breasts, one at a
time, and saute in 3T margaine and 1T oil until brown. Transfer to
ovenproof dish and sprinkle with oregano and basil.
Put orange juice, wine and minced garlie in frying pan and simmer for
several minutes, scraping brown bits from bottom of pan. Pour over chicken.
Slice onion, green pepper and mushroom caps. Saute in 1T butter and 1 T
oil. Sprinkle on chicken.
Bake at 375 for 45-50 minutes. This reheats well.
Posted to JEWISH-FOOD digest by "Barbara Wand" <bwand@ccs.neu.edu> on Jan
20, 1999, converted by MM_Buster v2.0l.
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