½ tsp. salt (optional)
¼ tsp black pepper
1 Skinless chicken breast
2 tsp. vegetable oil
1 tsp. orange marmalade
Dash of ground nutmeg
1/2 Cup orange juice
Directions:
Combine flour, salt if desired, and pepper; coat chicken breast Mix small amount of orange juice with remaining flour to make rue. In a skillet, heat oil on medium; brown chicken on one side, turn over and spread marmalade on top of chicken; sprinkle with nutmeg.
Add orange juice and rue; cover and simmer for 10-15 minutes or until juices run clear. To serve place chicken on bed of Herbed Rice, coat chicken with orange gravy.
Yield: 1 serving.
NOTE: Serve with Herbed Rice and French peas.
Originally published as Orange-Glazed Chicken in Taste of Home December/January 1995, p16
Shared by Santa Kringle
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