| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts split |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Honey |
| 2 |
tb |
Chopped onion |
| 1/8 |
ts |
Black pepper |
|
|
Salt |
|
|
Hot cooked rice |
| 2 |
tb |
Dry white wine or water |
| 1 |
tb |
Flour |
| 1 |
ts |
Grated orange peel |
| 2 |
lg |
Oranges; peeled & sectioned |
| 1 |
|
Orange; sliced |
|
|
Parsley |
INSTRUCTIONS
TO GARNISH
In large skillet, brown chicken in butter on both sides. Add orange juice,
honey, onion, pepper and season with salt to taste. Cover and simmer 20
minutes, or until chicken is tender. Remove chicken from pan and arrange
over rice on platter. Keep warm. Stir wine into flour and blend well. Add
to pan drippings and cook, stirring, until thickened. Add orange peel and
sections and heat through. Spoon over chicken. Garnish with orange slices
and parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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