01-27-2005, 06:06 AM
5 boned chicken breasts
1 tablespoon vegetable oil
3 tablespoons flour
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons ground pepper
1 (6 1/4 ounce) frozen orange juice
2 teaspoons paprika
1 cup Amaretto
Preheat oven to 350 degrees F.
Mix the can of frozen orange juice with a half can of water.
Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture.
Heat oil and butter in skillet and sauté chicken until brown. Remove and put into casserole.
To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. This can be frozen and reheated later.
Serves 8 to 10.
1 tablespoon vegetable oil
3 tablespoons flour
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons ground pepper
1 (6 1/4 ounce) frozen orange juice
2 teaspoons paprika
1 cup Amaretto
Preheat oven to 350 degrees F.
Mix the can of frozen orange juice with a half can of water.
Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture.
Heat oil and butter in skillet and sauté chicken until brown. Remove and put into casserole.
To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. This can be frozen and reheated later.
Serves 8 to 10.