| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Main dish, Sauces | 1 | Servings | |
INGREDIENTS
| 4 | Boneless chicken breasts | |
| 1/3 | c | Onion, chopped frozen |
| 2 | T | Margarine |
| 1/2 | c | Orange juice |
| 1/4 | c | White wine, dry /dry sherry |
| 3 | t | Parsley, dried flakes |
| 1 | t | Grated orange peel |
| 1/4 | t | Dried savory, crushed |
| 1/4 | t | Ground mace |
| 1 | T | Water, cold |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 885
Calories From Fat: 316
Total Fat: 35.5g
Cholesterol: 292.4mg
Sodium: 527.2mg
Potassium: 1255.3mg
Carbohydrates: 26.7g
Fiber: 1.6g
Sugar: 13.1g
Protein: 108.6g