Chicken A L'orange

Recipe Ingredients

4 teaspoons	20ml	Skinless - boneless (medium)
		Chicken breast halves
		(about 1 pound total)
		Nonstick spray coating
1 1/2 teaspoons	7.5ml	Cornstarch
1/2 teaspoon	2.5ml	Finely shredded orange peel
1/8 teaspoon	0.6ml	Salt
1/2 cup	118ml	Orange juice
1 tablespoon	15ml	Orange liqueur or orange
		Juice
1 teaspoon	5ml	Honey
2 teaspoons	10ml	Oranges - peeled and (medium)
		Sectioned

Recipe Instructions

Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.

Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Stir in the orange liqueur or orange juice and honey.

Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange sections; heat through.

To serve, transfer the chicken to dinner plates. Spoon sauce over chicken.

Source:
Carol Miller-Tutzauer

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