Orange-Sauce Chicken…Magazine

This International sauce features Boneless chicken breasts, Onion; chopped frozen, Margarine, Orange juice, White wine; dry /dry sherry. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 275.1

Dietary: Gluten-free

Description

This International sauce features Boneless chicken breasts, Onion; chopped frozen, Margarine, Orange juice, White wine; dry /dry sherry. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 whole Boneless chicken breasts
1/3 cups Onion; chopped frozen
2 tablespoons Margarine
1/2 cups Orange juice
1/4 cups White wine; dry /dry sherry
3 teaspoons Parsley; dried flakes
1/4 teaspoons Dried savory, crushed
1/4 teaspoons Ground mace
1 tablespoons Water;cold
1 tablespoons Cornstarch

Directions

1
Directions --- INin Aa 10inIN SKILLETskillet COOKcook CHICKENchicken ANDand ONIONonion INin HOThot MARGARINEmargarine OVERover MEDIUM-HIGmediumhighH HEATheat 8 MINBUTESminbutes, TURNINGturning CHICKENchicken TOto BROWNbrown EVENLYevenly. INin Aa SMALLsmall BOLWbolw STIRstir TOto- GETHERgether ORANGEorange JUICEjuice, SHERRYsherry ORor WINEwine, BROWNbrown SUGARsugar, PARSLEYparsley, ORANGEorange PEELpeel, SAVORYsavory, ANDand MACEmace. POURpour OVERover CHICKENchicken INin SKILLETskillet. BRINGbring TOto BOILINGboiling; REDUCEreduce HEATheat. COVERcover ANDand SIMMERsimmer 3-5 MINUTESminutes OTot TILLtill CHICKENchicken ISis TENDERtender. USEuse Aa SLOTTEDslotted SPOONspoon TOto TRANSFERtransfer CHICKENchicken TOto Aa WARMwarm PLATTERplatter. COVERcover TOto KEEPkeep WARMwarm. STIRstir WATERwater INTOinto CORNSTARCHcornstarch; STIRstir INTOinto LIQUIDliquid INin SKILLETskillet. COOKcook ANDand STIRstir TILLtill THICKENEDthickened ANDand BUBBLYbubbly. COOKcook ANDand STIRstir 2 MINUTESminutes MOREmore. SPOONspoon OVERover CHICKENchicken. SERVEserve WITHwith Aa RICErice DISHdish. GARNISHgarnish WITHwith ORANGEorange SLICESslices + PARSLEYparsley SPRIGSsprigs
2
Grated orange peel

Nutrition Facts

Servings 1

Amount Per Serving
Calories 275.1kcal

% Daily Value *
Total Fat 8.9g14%
Saturated Fat 2.7g14%
Cholesterol 85.2mg29%
Sodium 176.7mg8%
Total Carbohydrate 12.3g5%
Dietary Fiber 0.6g3%
Sugars 3.9g
Protein 31.8g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, boneless, breasts, chicken, chickenmagazine, chopped, cornstarch, crushed, dried, dry, flakes, frozen, ground, international, juice, mace, margarine, onion, orange, orangesauce

Read it online: https://www.chefs-mate.com/recipe/orange-sauce-chicken-magazine/