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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mom cut this out of the Houston paper many years ago. It is so simple and I always have the ingredients on hand. Not at tart as most chicken l'orange dishes and the sauce is not thick. I like to serve over long grain and wild rice with broccoli on the side. Ingredients:
1 tablespoon oil |
1/3 cup dry white wine |
1/3 cup orange marmalade |
1 lb chicken tenders or 1 lb boneless chicken breast |
1 beef bouillon cube |
Directions:
1. Saute chicken in oil browning lightly.
2. Add wine, marmalade and bouillon'; heat to boiling, stirring to mix.
3. Reduce heat, cover and simmer 5 minutes or til tender.
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