Submitted by Pheobe Blackham
This recipe became our “company dish” for anyone who came to visit because it is so pretty when it is served and it seems to please everyone!
2 T olive oil 2 green onions, diced
4-5 skinned, deboned chicken breasts 1 can mandarin oranges
(cut to serving size or into chunks) 1 cup chicken bouillon
2 cups or 1 can sliced mushrooms 1-1½ T flour
½ cup (or a little more) thawed concentrate
orange juice (continued)
Brown chicken in oil. Set aside. In same skillet, cook mushrooms until liquid evaporates. Sprinkle flour over mushrooms and stir to combine. Gradually add bouillon and juice, stirring constantly. Reduce heat, add chicken and simmer for 10 minutes to blend flavors.
Serve with green onions and orange sections sprinkled on top. Serve over rice. Serves 6-8.
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