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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish is elegant enough for company and tastes like you spent all day in the kitchen. With five children to keep up with, I look for recipes that are easy to prepare. They love this chicken and pasta meal, with its honey orange sauce. I use citrus fruits and juices often in cooking since citrus is plentiful here in Southern California. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
3 tablespoons butter, divided |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
1 medium onion, sliced |
1 tablespoon cornstarch |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1 cup orange juice |
1/4 cup honey |
1/2 cup pitted ripe olives, halved |
hot cooked linguine |
Directions:
1. In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute onion in remaining butter until tender.
2. In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Yield: 4 servings.
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