photo by Fairy Nuff
- Ready In:
- Saute chicken in butter 8 to 10 minutes.
- Remove; set aside.
- Mix cornstarch and juice.
- Stir in 57 sauce and marmalade.
- Pour into skillet.
- Cook on low heat until thickened.
- Put chicken in sauce.
- Heat; serve on top of rice sprinkled with almonds and orange zest.
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Great tasting recipe. Easy to follow and easy to make. I do not like spicy food, so hesitated adding the crushed red pepper flakes. I cut it to 1/4 tsp and was glad I did. It added a subtle but definately present heat to the flavor. I also chose a Seville Orange Marmalade, which was not too sugary and also had a bite. The almonds added a fresh crunch. Everybody in my family like the flavor. There was nothing left over
Update: Just realized that I gave this the wrong # of stars. Trying to get used to the new Zaar format ;-) "Last night was chicken night - I had a package of BL/SL breasts & rather than freezing part of it, I made 3 different recipes. I loved this one! Made exactly as written. Easy & zippy! Will defintely make again! Thanks!"