A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken Breast In Orange Sauce
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- #90399
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 boneless, skinless chicken breast halves
1 teaspoon orange zest
1/2 cup orange juice
1 tablespoon white wine
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
1 dash ground ginger
1 tablespoon cornstarch
1/4 cup water
directions
Heat oven to 350 degrees F.
Place chicken in 1-quart shallow baking dish.
In a small bowl, combine juice, zest, wine, brown sugar, mustard and ginger; pour over chicken. Bake, covered, for 30 minutes or until tender. Remove chicken to serving dish, keep warm.
Pour juice and white wine into a small saucepan. In a small bowl, combine cornstarch and water; add to the juices.
Cook over medium-low heat until it starts to thicken. Spoon sauce over chicken. Serve immediately.
added by
twowings
nutrition data
197 calories, 2 grams fat, 15 grams carbohydrates, 28 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
January 8, 2009
Delish and easy! Chicken was not dry, and no fat was added. Great way to use seasonal citrus. May need extra sweetening, depending on sweetness of oranges.