Orange Chicken Breasts Source: Canadian Living Rush Hour Cookbook Servings: 4
2 tablespoons margarine 4 boned and skinned chicken breasts 1/2 cup chicken broth 1/4 cup honey 1/4 cup orange juice, frozen concentrate -- thawed 1 tablespoon lemon juice 1 tablespoon cornstarch 1 teaspoon curry powder salt and pepper -- to taste 6 orange slices 2 tablespoons toasted almonds In skillet melt butter; brown chicken lightly on both sides; remove and set aside. Mix together chicken stock, honey and orange juice concentrate and lemon juice. Blend in cornstarch and curry powder. Pour into skillet, bring to a boil, stir until thickened. Season to taste with salt and pepper. Return chicken to skillet and finish cooking for about 5 minutes. Do not overcook. Arrange chicken on platter and garnish with orange slices and toasted almond slices. Spoon sauce over. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
