300 Chicken Recipes
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat
until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine
cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice;
stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20
minutes or until chicken is no longer pink, turning chicken halfway through cooking and
stirring occasionally. Sprinkle with orange peel.
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HERBED CHICKEN
1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until
tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce,
garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25
minutes. Add chicken, basil and sage.
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly
thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.
Yield: 4 servings.
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