Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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A great classic from !

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'Orange' you glad you found this recipe, from honeycupcake :P

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Citrus Chicken

4 medium skinless boneless chicken breast halves (1 pound)
2 tsp orange peel, finely shredded
1 cup orange juice
1/4 cup balsamic vinegar or white wine vinegar
1 Tbs cornstarch
2 tsp honey
1 tsp instant chicken bouillon granules
dash white pepper
2 cups sliced fresh shiitake or button mushrooms
2 Tbs margarine or butter
8 oz packaged dried tomato and/ or plain linguine, cooked
Chives (optional)
Orange slices, halved (optional)

1. Rinse chicken; pat dry with paper towels. Place each half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to VB-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 the mushrooms in margarine or butter over medium heat till tender; remove. In the same skillet cook the chicken about 4 minutes or till tender and no longer pink, turning once. Remove; keep warm. Return mushrooms to skillet. Stir orange juice mixture; add to mushrooms. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce over linguine. If desired, garnish with chives and orange slices

Source: Better Homes and Gardens: Chicken (cookbook)


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