I was digging through some old recipes the other day and found this. It has been several years since I had made it but like an old friend, the time spent catching up was well worth it. If you like a saucier chicken or are needing a few more servings, just double the sauce ingredients before pouring over chicken.
Serves 4
2 tablespoons olive oil
4 boneless, skinless chicken breasts
4 oz sliced mushrooms
1 cup chicken stock
1 teaspoon grated orange rind
1/4 cup orange juice concentrate defrosted
4 tablespoons soy sauce
1 tablespoon corn starch
3 green onions, sliced
cooked rice or noodles
Heat the oil in a heavy skillet. Add the chicken and brown both sides. Add mushrooms and cook for 3 minutes more. In a small bowl, mix the stock, orange rind, orange juice concentrate, soy sauce and corn starch. Pour into skillet and cook until thickened. Turn the heat down to simmer, cover and continue to cook for about 10 minutes more. Top with green onions and serve over rice or noodles.
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