Chicken A L’orange
From Recipes
(Difference between revisions)
(New page: '''Chicken A L’orange '''<br> Rolland Smith <br> Makes 6 servings. <br> '''Ingredients:'''<br> * 1/2 pound unsalted butter * 1 teaspoon thyme * 1 1/2 teaspoons basil * pinch tarragon ...) |
Current revision (03:51, 1 February 2009) (view source) |
||
| Line 21: | Line 21: | ||
sauce thickens and chicken is cooked. | sauce thickens and chicken is cooked. | ||
Serve over rice. | Serve over rice. | ||
| + | [[Category:Entree]] | ||
| + | [[Category:Chicken]] | ||
| + | [[Category:Pells]] | ||
Current revision
Chicken A L’orange
Rolland Smith
Makes 6 servings.
Ingredients:
- 1/2 pound unsalted butter
- 1 teaspoon thyme
- 1 1/2 teaspoons basil
- pinch tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons orange peel
- 2 chicken bouillon cube
- 4 chicken breast, no skin, no bone,
- 1 onion diced
- 12 ounces mushrooms whole
- 2 1/2 cups white wine
Directions:
melt butter. Add seasonings, orange peel, onion and bouillon cubes. Mix well. Dip chicken into melt butter mixture
as you place chicken in pan. Add wine and mushrooms. Cover and simmer for 40 minutes. Uncover and simmer until
sauce thickens and chicken is cooked.
Serve over rice.
