Recipe by PaulaG
What a wonderful combination--caramelized onions and tender chicken complimented by a light orange sauce. Are you hungry yet? The dish is not only delicious it is quick to fix. This recipe is from Pillsbury Fast and Healthy, June 1996.
Top Review by stanton1220
Wow... I was very disappointed despite the good reviews from everyone else. I found the flavor was just too mild.. maybe I was expecting too much. I may try it again but play with some ginger and other seasonings.
- 6 boneless skinless chicken breasts, pounded slightly to flatten
- 1 1⁄2 teaspoons dried basil leaves
- 1⁄4 teaspoon salt
- 1 dash cayenne pepper
- 1 tablespoon butter
- 1⁄2 cup finely chopped onion
- 1⁄2 cup chicken broth
- 1 (11 ounce) can mandarin orange segments, drained and reserving 2 tbsp liquid
- 1 teaspoon cornstarch
Directions See How It's Made
- Season the chicken with the basil, salt, and cayenne pepper.
- Melt the margarine in large nonstick skillet.
- Add chicken and cook over medium-high heat for 5 minutes.
- Turn chicken; add onion and cook an additional 4 to 6 minutes or until chicken is fork tender and juices run clear.
- In a small bowl, combine the chicken broth, reserved orange liquid and cornstarch; blend well.
- Add to skillet with chicken and cook stirring until thick and bubbly.
- Gently stir in orange segments; cook until heated through.