Citrus and Mushroom Chicken
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves (about 1-1/4 pound total)
- 1 1⁄2 cups water
- 3⁄4 cup frozen orange juice concentrate, thawed
- 3 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- 2 teaspoons instant chicken bouillon granules
- 2 tablespoons olive oil
- 4 cups sliced shiitake mushrooms or 4 cups button mushrooms
- 12 ounces tomato linguine or 12 ounces plain linguine, cooked and drained
- orange slice, halved
directions
- Rinse chicken; pat dry with paper towels.
- Season chicken breasts lightly with salt and pepper.
- For sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside.
- In a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once.
- Remove chicken from skillet; cover and keep warm.
- In the same skillet cook mushrooms until tender.
- Stir sauce and add to skillet.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve sauce over chicken and hot cooked linguine.
- If desired, garnish with orange slices.
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RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)