|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Aunt Cora's Orange Chicken |
|
Serves: 4 Print this Recipe1 10 1/2-ounce can chicken broth condensed 1 tablespoon tomato paste 1 1/2 teaspoons orange rinds grated 2 cloves garlic minced 1 broiler-fryer chicken (3 1/2 lb.), cut up and skinned 2 zucchini small (7 inches each), thinly sliced 2 carrots medium, thinly sliced 1/4 cup orange juice concentrate 2 tablespoons cornstarch 2 tablespoons parsley minced In a heavy 10-inch skillet over medium-high heat, bring broth, tomato paste, orange rind and garlic to a boil. Add chicken; reduce heat to low, cover and simmer for 20 minutes. Add zucchini and carrots, cover and simmer for 15 minutes or until vegetables and chicken are tender. Remove chicken to a heated platter, surround with vegetables; cover and keep warm while making sauce. In a small bowl, combine orange juice and cornstarch. Stir into hot mixture in skillet. Stirring, bring to a boil and boil until thickened. Stir in parsley. To serve, spoon sauce over chicken and vegetables. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Butterscotch Pie Hashed Brown Potatoes Molded Beet Salad Aunt Cora's Orange Chicken Cabbage-Potato Soup Chocolate Angel Food Cake Clam And Noodle Bake Country Omelet Golden Relish Oatmeal Raisin Bread Soft Sandwich Buns Strawberry-Rhubarb Pie Bacon-Lettuce-Tomato Salad |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
