Saturday, November 14, 2009

Mandarin Chicken

Mandarin Chicken


4 to 6 chicken breasts
1/4 cup butter
1 11-oz can mandarin oranges, drained, juice reserved (I used 2 cans but only saved juice from one can)
1/4 cup soy sauce
1 Tbsp cornstach
1 tsp mustard
1 Tbsp vinegar
1/4 cup apricot-pineapple preserves
1 tsp garlic powder


Saute chicken breasts in butter until brown, about 10 minutes. Mix mandarin orange juice, soy sauce, and constarch together, then add the remaining ingredients, reserving a few Mandarin oranges (or the extra can). Pour the sauce over the chicken and cook, covered for 30 minutes, turning the chicken occassionally. Put the reserved Mandrin oranges on top of the chicken and cook uncovered for 5 additional minutes. Serve with rice.

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