| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Canadian li, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 4 |
|
Boned And Skinned Chicken Breast Halves |
| 1/2 |
c |
Chicken Stock |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Frozen Orange Juice Concentrate, Thawed |
| 1 |
tb |
Lemon Juice |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Curry Powder |
|
|
Salt And Pepper |
|
|
Orange Slices |
|
|
Toasted Almonds |
INSTRUCTIONS
GARNISH (OPTIONAL
1. In skillet, melt butter; brown chicken lightly on both sides; remove and
set aside.
2. Mix together chicken stock' honey, orange juice concentrate and lemon
juice; blend in cornstarch and curry powder. Pour into skillet; bring to
boil, stirring as it thickens; season with salt and pepper to taste.
3. Return chicken to skillet; simmer until cooked through, about 5 minutes
(do not overcook). Arrange chicken on platter; spoon sauce over.
Garnish: If desired, garnish with halves orange slices and sprinkle with
toasted almonds. Makes 4 small or 2 large servings.
Recipe by: Canadian Living "Rush Hour Cooking"
Posted to MC-Recipe Digest V1 #859 by Bob & Carole Walberg
<[email protected]> on Oct 22, 1997
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