 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.Diane Werner Ingredients:
1/3 cup thawed orange juice concentrate |
5 tablespoons vegetable oil, divided |
2 tablespoons soy sauce |
2 garlic cloves, minced |
4 boneless skinless chicken breast halves |
1/2 cup coarsely chopped walnuts |
1 tablespoon butter |
4 green onions, thinly sliced |
1/2 cup orange marmalade |
1/2 cup orange juice |
1/4 cup lemon juice |
2 tablespoons honey |
1 to 2 tablespoons grated orange peel |
2 to 3 teaspoons grated lemon peel |
1/2 teaspoon salt |
1/8 teaspoon pepper |
hot cooked rice |
Directions:
1. In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
2. Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside.
3. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon peel, salt, pepper and reserved marinade. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions. Yield: 4 servings.
|
|