Name: Citrus Chicken
Yield: 4 servings
Ingredients: 8 skinless, boneless chicken breast halves; 2 tablespoons all-purpose flour; 2 tablespoons salt; 2 tablespoons ground black pepper; 3 tablespoons olive oil; 1 teaspoon minced garlic; 1 (6 ounce) can frozen orange juice concentrate, thawed; 1/2 cup vegetable stock; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 green bell pepper, chopped; 1 red onion, chopped; 1 cup sliced fresh mushrooms; 1/2 cup sliced black olives

Servings: persons

8 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
2 tablespoons salt
2 tablespoons ground black pepper
3 tablespoons olive oil
1 teaspoon minced garlic
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup vegetable stock
1 teaspoon dried oregano
1 teaspoon dried thyme
1 green bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms
1/2 cup sliced black olives

1
Coat chicken with flour, salt and pepper. Heat oil in a large skillet over medium high heat, and sautee garlic until tender. Add chicken and sautee until browned.
2
Pour orange juice concentrate over chicken and cover; cook for 3 to 5 minutes, then stir in vegetable stock, cover and simmer for 15 minutes, basting with skillet juices.
3
Add oregano, thyme, pepper and onion; mix well and simmer for another 5 minutes. Stir in mushrooms, cover and cook for another 5 minutes. Add olives, cook for 1 more minute and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Citrus Chicken

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