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BellaOnline's Home Cooking Editor

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Friut Topped Skillet Chicken

Guest Author - Sandy Moyer

Friut Topped Skillet Chicken

  • 4 boneless skinless chicken breast halves
  • 1 1/2 T. canola oil
  • 1/3 cup flour
  • 1/2 tsp. poultry seasoning
  • grated zest from 1 medium orange
  • 1/3 cup chopped dried apricots
  • 1/4 cup dried cherries or cherry flavored dried cranberries
  • 1/3 cup frozen orange juice concentrate, thawed
  • 1 cup chicken broth
  • 1 T. cornstarch
  • 1/4 cup water
  • 1 T. minced fresh parsley
  • 1/2 cup mandarin oranges, drained

Preparation -
Combine flour and poultry seasoning in a plastic bag. Heat oil in a large skillet over medium heat Shake chicken breast halves in flour mixture, one at a time. Place chicken in skillet. Add orange zest. Cook chicken over medium heat, turning once, about 5 minutes per side or until lightly browned on each side. Add chopped dried apricots, dried cherries or cranberries, orange juice concentrate and broth. Cover and cook at medium-low heat for 20 minutes, turning chicken one time Remove chicken to a serving platter, Combine cornstarch and 1/4 cup water in a cup. Stir into mixture in skillet and boil for a minute or two until thickened. Sprinkle parsley over chicken. Garnish with mandarin orange sections. Pour sauce over top and serve.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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