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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I don't make very many main dishes with fruit in them, but my two children and I love this recipe. The chicken's very tender and the sauce is absolutely wonderful. Ingredients:
1 tablespoon lemon juice |
1 tablespoon orange juice |
1/2 teaspoon grated lemon peel |
1/2 teaspoon grated orange peel |
4 boneless skinless chicken breast halves |
1 tablespoon vegetable oil |
1 garlic clove, minced |
2 green onions, thinly sliced |
1/4 teaspoon ground ginger |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3/4 cup milk |
1 tablespoon chopped fresh parsley |
Directions:
1. In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally. Yield: 4 servings.
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