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Thursday, May 25, 2006 

Cooking for Two: Orange Glazed Chicken

This recipe is from my beloved Betty Crocker Bridal Edition cookbook. Fantastic!


Orange Glazed Chicken

1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce

1. Melt butter in 8-inch skillet or 3-quart saucepan over medium
heat. Cook chicken in butter about 15 minutes, turning once, until juice of
chicken is no longer pink when center of thickest piece is cut.

2. While chicken is cooking, mix cornstarch and mustard in small
bowl. Stir in remaining ingredients.

3. Place chicken on serving plate; cover to keep warm. Discard
any juices left in the skillet.

4. To make the glaze, pour orange mixture into skillet. Heat to
boiling over medium heat, stirring constantly. Boil about 1 minute, stirring
constantly, until glaze is thickened. Pour over chicken.