Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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.
We've recently gone soy-free, so I was looking for an orange chicken without soy sauce. This is a good starter recipe, and I think we will continue modifying it to suit our own tastes. We aren't big on basil, so I cut it down and used cilantro and garlic to round out the flavors. Served over rice with Brussels sprouts.
This was delicious! I loved the flavor, and did kick up the basil and salt a bit. I used a fresh clementine. I also left my onions as large rings.