| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Chicken, Sauces | 1 | Servings | |
INGREDIENTS
| 4 | Boneless chicken breasts | |
| 1/3 | c | Onion; chopped frozen |
| 2 | tb | Margarine |
| 1/2 | c | Orange juice |
| 1/4 | c | White wine; dry /dry sherry |
| 3 | ts | Parsley; dried flakes |
| 1 | ts | Grated orange peel |
| 1/4 | ts | Dried savory, crushed |
| 1/4 | ts | Ground mace |
| 1 | tb | Water;cold |
| 1 | tb | Cornstarch |
INSTRUCTIONS
DIRECTIONS --- IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR, PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING TO BOILING; REDUCE HEAT. COVER AND SIMMER 3-5 MINUTES OT TILL CHICKEN IS TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON OVER CHICKEN. SERVE WITH A RICE DISH. GARNISH WITH ORANGE SLICES + PARSLEY SPRIGS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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