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Fast and elegant dinner ready in 30 minutes. Add snow peas and dinner is done.
Make and share this Chicken and Rice L'orange recipe from Food.com.
- Bring the first 4 ingredients to a boil in a medium saucepan, stirring once or twice.
- Reduce heat; cover and simmer for 15 minutes or until the liquid is absorbed.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
- Add the almonds and cook, stirring, for 2 minutes or until toasted golden brown.
- Melt the remaining butter in the same skillet.
- Cook the chicken, turning once, for 12 minutes or until juices run clear.
- Stir in the marmalade until melted.
- Mound the rice onto a plate and top with the chicken.
- Sprinkle with the almonds and scallions.
This is a decent quick weeknight meal. I used quick brown rice. I doubled the marmamalade.