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Chicken
Veronique
Place 2 tbsp butter & 2 tbsp. olive oil in a large skillet
over a med-high flame. Season chicken with salt, pepper & brown
the chicken in skillet. Add the cup of orange juice, wine,
honey and ginger. Cover and simmer on low for 20 minutes.
Blend
corn starch with 2 tbsp orange juice. Stir into sauce and
cook until smooth. Add fruit to pan just before serving.
Serve with rice. |
Ingredients
2
tbsp of butter or ghee
2 tbsp olive oil
salt, pepper, to taste
1 c. orange juice
1/4 c. dry white wine
1/4 c. honey
1/8 tsp ginger (ground or fresh OK)
1 tbsp. corn starch
2 tbsp orange juice
5-6 boneless chicken breasts
1 med orange, sliced
1/2 c. halved green or red grapes
NOTE:
Using
ghee (Indian clarified butter) instead of butter will lower
the fat. It is worth every calorie and the fats that are
in it if you use the ingredients stated will give you the
good kind of fats anyway. In fact, this is so amazingly
good (my mother's recipe and one of my childhood favorites),
it might only serve four if they're back for seconds, so
only make it for people you really like!
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