Title: Orange Sauce Chicken
Categories: Entree Chicken Sauce
Yield: 1 Servings
| 4 | | Boneless chicken breasts |
| 1/3 | c | Onion; chopped frozen |
| 2 | tb | Margarine |
| 1/2 | c | Orange juice |
| 1/4 | c | White wine; dry /dry sherry |
| 3 | ts | Parsley; dried flakes |
| 1 | ts | Grated orange peel |
| 1/4 | ts | Dried savory, crushed |
| 1/4 | ts | Ground mace |
| 1 | tb | Water;cold |
| 1 | tb | Cornstarch |
DIRECTIONS --- IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE
OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A
SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR,
PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING
TO BOILING; REDUCE HEAT. COVER AND SIMMER 3-5 MINUTES OT TILL CHICKEN IS
TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO
KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK
AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON
OVER CHICKEN. SERVE WITH A RICE DISH. GARNISH WITH ORANGE SLICES + PARSLEY
SPRIGS.