 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouthwatering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.Ms. Clara M. Coulston, Washington Court House, Ohio Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
1/2 cup orange juice |
1/4 cup orange marmalade |
2 tablespoons honey mustard |
1/4 teaspoon dried rosemary, crushed |
1 can (11 ounces) mandarin oranges, drained |
1 teaspoon grated orange peel |
hot cooked rice, optional |
Directions:
1. Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides.
2. Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange peel. Serve with rice if desired. Yield: 4 servings.
|
|