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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Instead of a big Christmas meal, our family enjoys nibbling on an all-day appetizer buffet. Each year we present tempting new dishes alongside our favorites. This is one of those tried-and-true dishes that's a must. —Susannah Yinger, Canal Winchester, Ohio Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound boneless skinless chicken breasts, cut into 2-inch cubes |
2 tablespoons butter |
1 can (11 ounces) mandarin oranges, drained |
2/3 cup orange marmalade |
1/2 teaspoon dried tarragon |
Directions:
1. In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with toothpicks. Yield: 12-15 servings.
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