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Orange Skillet Chicken - Orange Skillet Chicken
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Tangy chicken in a rich orange sauce

Susan Holden


  • 4 chicken breasts
  • 1 tbsp (15 ml) of oil for frying
  • 1 medium onion diced finely
  • 2 garlic gloves crushed
  • 1/2 tsp (2 ml) or fresh ginger
  • pinch of nutmeg
  • 3 tbsp (45 ml) of red current jelly
  • 3/4 cup (175 ml) chicken stock
  • 1 cup (225 ml) orange juice
  • 1 orange
  • 1/4 cup (60 ml) butter
  • 1/2 tbsp (7 ml) of flour (mixed with small amount of water for paste)
  • In deep frying pan, brown chicken in oil, remove and set aside.
  • Add onion and garlic and ginger, saute until transluscent.
  • Add butter current jelly, stirring constantly, until the butter is melted.
  • Add flour paste and mix until smooth.
  • Slowly add chicken stock and orange juice, stir until smooth.
  • Season sauce with nutmeg.
  • Put chicken back in sauce, simmer until tender, about 40 minutes.
  • Just before serving add peeled orange slices.
This is a tangy dish, when plated it looks beautiful on a bed of rice. Sprinkle sesame seeds on top to garnish.

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