Chicken
with
Orange
Sauce
-
serves
4
1
md
orange
4
chicken
breast
halves
without
skin,
boned
1
tbsp
butter
or
margarine
1
tbsp
flour
1/4
cup
water
1/4
cup
orange
juice
2
tbsp
dry
white
wine
1
tsp
brown
sugar
1/2
tsp
chicken
bouillon,
granules
Remove
peel
from
half
of
the
orange
using
a
vegetable
peeler.
Cut
into
thin
strips.
Set
aside.
Remove
white
membrane
and
section
the
orange;
set
aside.
Rinse
the
chicken
and
pat
dry.
Season
chicken
lightly
with
salt
and
pepper.
Place
chicken
on
the
unheated
rack
of
a
broiler
pan.
Broil
4
to
5
inches
from
heat
for
12
to
15
minutes
or
till
the
chicken
is
tender
and
no
pink
remains,
turning
once.
Keep
warm.
Meanwhile
for
the
sauce,
melt
margarine
in
a
small
saucepan;
add
flour.
Cook
and
stir
over
medium
heat
about
2
minutes
or
till
mixture
is
a
light
reddish
brown.
Carefully
stir
in
the
water,
orange
juice,
wine,
brown
sugar
and
bouillon
granules.
Cook
and
stir
until
thickened
and
bubbly;
cook
and
stir
1
minute
more.
Stir
in
reserved
orange
peel
and
sections.
Heat
through.
Spoon
sauce
over
the
chicken.
Submitted By (Miki)
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