| 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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