Ingredients:1/2 cup kraft zesty italian dressing
2 tbsp. butter
3 pounds bone-in chicken pieces
1/2 cup orange juice
1/4 cup chicken stock
2 medium navel oranges, thinly sliced
1/4 cup sour cream
HEAT dressing and butter in large skillet on medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Add orange juice, chicken stock and orange slices; bring to boil. Reduce heat to low; cover. Simmer 40 min. or until chicken is cooked through (180°F).
Remove chicken from skillet, reserving juices in skillet. Place chicken on serving plate; cover to keep warm.
BEAT egg and sour cream in small bowl until well blended. Remove 1 Tbsp. of the pan juices from skillet; stir into sour cream mixture. Return to skillet; mix well. Cook on low heat 1 to 2 min. or until slightly thickened, stirring constantly.
SPOON over chicken.
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