1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup chopped green onions, divided
1 teaspoon cornstarch
1/3 cup chicken broth
2 navel oranges, peeled and sectioned, reserve juice
1 tablespoon orange flavored liqueur
pinch ground red pepper
Heat oil in skillet over medium high heat. Pat chicken dry with paper towels; sprinkle with salt and pepper. Add chicken to skillet; cook just until no longer pink, 4 to 5 minutes per side. Transfer to platter; cover and keep warm. Add 1/2 cup of the green onions to skillet; cook until tender, 3 minutes. Combine cornstarch and broth in small bowl; stir until blended. Add to skillet with orange sections, reserved juice and liqueur; cook until thickened, 1 minute more. Spoon over chicken. Garnish with remaining green onions. Sprinkle with ground red pepper. Serves 4.
Chicken Index | Recipe Index | Home