Chicken a Lorange
Ingredients: 4 medium skinless, boneless chicken breast halves (about 1 pound total)
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
1 tbsp orange liqueur or orange juice & 1 tsp honey
2 medium oranges, peeled and sectioned
Directions Rinse chicken & pat dry. Season with Sage, Rosemary, Nutmeg, Thyme, Basil, Black Pepper, Salt, Onion, and Garlic. Let seasoned chicken marinade for 30 minutes. Preheat oiled skillet over medium heat. Cook chicken in hot skillet until chicken is tender and no longer pink. Meanwhile, for sauce, in a small saucepan, stir together the cornstarch, orange peel, salt, and the 1/2 cup of orange juice. 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 thoroughly. To serve, transfer the chicken to dinner plates on a bed of rice (optional). Spoon the sauce over the chicken.