Orange Mushroom Chicken

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4 boneless, skinless chicken breasts
salt and pepper
3 T. butter (divided)
1/2 c . orange juice
2 t. arrowroot
1/2 c. chicken stock or 1/2 c. water and 1/2 t. chicken bouillon
2 t. orange rind
3/4 - 1 t. thyme
2 t. chopped chives (can be dried)
1/3 - 1/2 pound mushrooms, cleaned and sliced

  1. Heat oven to 350° F.
  2. Season each piece of chicken with salt and pepper
  3. Melt 2 T. butter in frypan
  4. Add chicken to fry pan and cook until golden brown, about 2 minutes per side. Remove from heat
  5. Place chicken in ovenproof baking dish with cover
  6. Mix small amount of orange juice with arrowroot and set aside
  7. Add 2 T. oil to wok and heat
  8. Add chicken (or pork) to wok and sitr to cook over medium heat
  9. Mix together orange juice, chicken bullion, grated orange peel, thyme and chives and set aside
  10. Melt remaining 1 T. butter in fry pan and sauté mushrooms until limp, about 2 - 3 minutes
  11. Add orange juice - bullion mixture to mushrooms
  12. Stir in orange juice - arrowroot mixture
  13. Pour mushroom - orange juice mixture over chicken breasts
  14. Bake for 50 - 60 minutes and serve

written 3 August 2006 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac