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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter, melted |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
2 1/2 pounds chicken, cut into pieces |
1/2 cup orange marmalade |
1 cup chicken stock |
1 tablespoon cornstarch |
3 tablespoons lemon juice |
1/2 cup green seedless grapes |
lemon, sliced |
italian parsley, chopped |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.
2. Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.
3. Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm.
4. Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.
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