Chicken a L'Orange

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

4	medium	chicken breast halves, boneless and skinless	(about 1 pound total)
1	x	nonstick cooking spray
1 1/2	teaspoons	cornstarch
1/2	teaspoon	orange zest	finely shredded
1/8	teaspoon	salt
1/2	cup	orange juice
1	tablespoon	liqueur	or orange juice, triple sec, grand marnier, cointreau or other orange flavor
1	teaspoon	honey
2	medium	oranges	peeled and sectioned

Directions

Rinse chicken; pat dry.

Spray a cold large nonstick skillet with nonstick coating.

Preheat skillet over medium heat.

Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.

Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt.

Gradually stir the 1/2 cup orange juice into the cornstarch mixture.

Stir in the orange liqueur or orange juice and honey.

Cook and stir until thickened and bubbly.

Cook and stir for 2 minutes more.

Stir in orange sections; heat through.

To serve, transfer the chicken to dinner plates.

Spoon sauce over chicken.

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Member Review

Filets with Tarragon Butter

I followed the recipe as directed, but, by the time I allowed the steaks to rest for several hours, my guests were so drunk that I had to ask them to leave. And, the steaks were so cold that the tarragon butter would not melt. However, they tasted great the next day! Thanks, CrockPot Carlo

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