1 pouch ready to cook rice 6 T. oleo, divided July 21, 1988
1/2 c. each: celery and onion
1/2 t. grated orange peel
1 orange, peeled and sectioned, pulled apart
1 1/2 c. orange juice
salt / pepper
4 chicken breasts, boneless, skinless
1 t. cornstarch
1 T. water
1/3 c. flour
Cook rice according to directions, drain. Melt 2 T. of the oleo in a medium skillet. Add celery and onion, cook until tender about 5 minutes. Add 2 T. of the orange juice, orange peel, orange sections, seasonings and rice. Keep warm.
Coat chicken with flour. In a 10" skillet, brown chicken on both sides with remaining oleo. Reduce heat and simmer 12 minutes. Remove chicken and drain pan. Dissolve cornstarch in water, add to orange juice, cook until thickened. Arrange chicken over rice. Pour any spare sauce over chicken.
I love you Kansas for the album "Point of No Return" which hangs on my wall.
Remember if people talk behind your back, it only means you are two steps ahead...Fannie Flagg
1/2 c. each: celery and onion
1/2 t. grated orange peel
1 orange, peeled and sectioned, pulled apart
1 1/2 c. orange juice
salt / pepper
4 chicken breasts, boneless, skinless
1 t. cornstarch
1 T. water
1/3 c. flour
Cook rice according to directions, drain. Melt 2 T. of the oleo in a medium skillet. Add celery and onion, cook until tender about 5 minutes. Add 2 T. of the orange juice, orange peel, orange sections, seasonings and rice. Keep warm.
Coat chicken with flour. In a 10" skillet, brown chicken on both sides with remaining oleo. Reduce heat and simmer 12 minutes. Remove chicken and drain pan. Dissolve cornstarch in water, add to orange juice, cook until thickened. Arrange chicken over rice. Pour any spare sauce over chicken.
I love you Kansas for the album "Point of No Return" which hangs on my wall.
Remember if people talk behind your back, it only means you are two steps ahead...Fannie Flagg
