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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Chicken breasts lightly seasoned and sauteed, then braised with orange juice and vegetable stock; with the delightful addition of herbs, onion, bell pepper and mushrooms this dish is a unique blend of flavors. The addition of black olives at the end is optional. Ingredients:
8 skinless, boneless chicken breast halves |
2 tablespoons all-purpose flour |
2 tablespoons salt |
2 tablespoons ground black pepper |
3 tablespoons olive oil |
1 teaspoon minced garlic |
1 (6 ounce) can frozen orange juice concentrate, thawed |
1/2 cup vegetable stock |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 green bell pepper, chopped |
1 red onion, chopped |
1 cup sliced fresh mushrooms |
1/2 cup sliced black olives |
Directions:
1. Coat chicken with flour, salt and pepper. Heat oil in a large skillet over medium high heat, and sautee garlic until tender. Add chicken and sautee until browned.
2. Pour orange juice concentrate over chicken and cover; cook for 3 to 5 minutes, then stir in vegetable stock, cover and simmer for 15 minutes, basting with skillet juices.
3. Add oregano, thyme, pepper and onion; mix well and simmer for another 5 minutes. Stir in mushrooms, cover and cook for another 5 minutes. Add olives, cook for 1 more minute and serve.
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