1/4 cup (4 tablespoons) butter or margarine
3 large chickens breasts, split in half
1 (14-ounce) can chicken broth
1 tablespoon minced onion
1 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon freshly ground black pepper
1 (11-ounce) can mandarin oranges
2 tablespoons corn starch
1 teaspoon lemon juice
1 cup thinly sliced green pepper
1 cup pitted dates, cut in half


1. In large skillet, melt butter over medium heat. Add chicken and cook until deep golden brown on all sides, turning to brown evenly. In medium bowl, combine broth, onion, salt, curry powder and pepper; pour over chicken. Cover and simmer until knife can be inserted with ease and juices run clear, about 45 minutes.
2. Remove chicken to warm serving platter and keep warm. Drain oranges, reserving syrup. Combine syrup, corn starch and lemon juice. Stir into pan juices; cook, stirring constantly, until thickened and clear. Add green pepper and dates; simmer 3 to 4 minutes. Add orange sections. Serve hot over chicken breasts.
Cornstarch is a flour that comes from corn kernels and is used as a thickening agent. Due to its tendency to form lumps it is usually mixed with a small amount of cold liquid before being stirred into a hot dish. In the following recipe, you can mix the cornstarch with either the orange syrup or lemon juice before stirring it into the pan.
International Chicken
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