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Ingredients
- 1/4 cup plus 1 tablespoons all purpose flour
- 1 teaspoon chili powder
- 1 teaspoon salt
- 4 boneless skinless chicken breasts cut into bite size pieces
- 1/2 cup butter or margarine melted
- 2 tablespoons brown sugar
- 1-2 / tablespoons grated orange rind
- 1 teaspoon ground ginger
- 1/2 teaspoon dried rosemary
- 2 cups orange juice
- 1/2 cup Countreau or other orange flavored liquer
- Orange slices
Preparation
Step 1
Combine flour, chili powder and salt, dredge chicken with flour mixture, reserving leftover flour mixture. Brown chicken in a large skillet in butter. Remove chicken, reserving pan drippings, drain and set aside. Add reserved flour mixture, brown sugar, orange rind, ginger and rosemary to drippings in skillet, stirring until smooth. Cook over medium heat, stirring constantly, 1 minute. Gradually add orange juice and orange liquer and cook until thickened and bubbly. Add chicken, reduce heat and simmer about 30 minutes, or until tender, stirring frequently. Serve in chafing dish. Makes 8 servings.