Total Time
35mins
Prep 15 mins
Cook 20 mins

As requested a recipe for 2 servings. Originally submitted by Raymonde Bourgeios.

Ingredients Nutrition

Directions

  1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken.
  2. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
  3. Drain and discard marinade.
  4. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned.
  5. Remove and keep warm.
  6. In the drippings, saute onion until tender.
  7. Combine the honey, parsley and remaining orange juice, stir into skillet.
  8. Bring to boil.
  9. Return chicken to the pan.
  10. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear.
  11. Place chicken over rice.
  12. Combine cornstarch and water until smooth; stir into cooking juices.
  13. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  14. Pour over chicken.
  15. Sprinkle with cashews.

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