Tropical Mandarin Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThis tropical medley was a favorite of my mother-in-law,â writes Lynda Heminger from Yankton, South Dakota. âShe's since passed away, but I love to make it for my father-in-law-it was their special dish. Because it's fast and delicious, it's also ideal for company.â Ingredients:
6 boneless skinless chicken breast halves (6 ounces each) |
1 tablespoon olive oil |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
1-1/2 cups orange juice |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 can (11 ounces) mandarin oranges, drained |
1 cup pineapple chunks |
1/3 cup golden raisins |
1/8 to 1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
1/8 teaspoon pepper |
hot cooked rice, optional |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in oil for 4-5 minutes on each side or until no longer pink. Remove chicken and keep warm.
2. In a small bowl, combine flour and broth until smooth; stir into skillet. Add the orange juice, peppers, oranges, pineapple, raisins, pepper flakes, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
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