Citrus Chicken
Grab your skillet and this recipe for orange-sauced chicken when you need a quick meal for guests.
Servings: Makes 4 servings.
Total: 30 mins
Rated:
Ingredients
2 teaspoons finely shredded orange peel
1 cup orange juice
1/4 cup balsamic vinegar or white wine vinegar
1 tablespoon cornstarch
2 teaspoons honey
1 teaspoon instant chicken bouillon granules
Dash white pepper
2 cups sliced fresh shiitake or buttom mushrooms
4 small skinless, boneless chicken breast halves (about 12 ounces total)
2 tablespoons margarine or butter
8 ounces tomato linguine and/or plain linguine, cooked
Snipped chives (optional)
Orange slices, halved (optional)
Directions
1. Place each chicken breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap.
2. In small bowl stir together the orange peel, orange juice, vinegar, cornstarch, honey, bouillon granules, and pepper. Set aside.
3. In a large skillet cook mushrooms in hot margarine or butter until tender; remove from skillet. In the same skillet cook chicken over medium heat about 4 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm. Return mushrooms to skillet. Stir orange juice mixture; add to mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce over linguine. Sprinkle with chives and garnish with orange slices, if desired. Makes 4 servings.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
