Chicken with Leeks and Orange

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Chicken with Leeks and Orange Ingredients

4 Boneless; skinless	1 Leek; split, washed, thinly
2 tb Flour	Finely grated zest of 1
1 ts Olive oil	1/2 c Orange juice
1/2 ts Salt	1/3 c Chicken broth
Freshly ground black pepper	1 ts Finely chopped fresh
1 tb Butter or margarine	1/2 ts Arrowroot dissolved in 1

Instructions for Chicken with Leeks and Orange

Preparation time: 25 minutes Cooking time: 20 minutes Yield: 4 servings Adapted from from "Winter-Summer Chicken," by Lori Longbotham 1. Lightly dust chicken with flour. Heat olive oil in a large, non-stick skillet over medium heat. Put chicken into pan, sprinkle with a pinch salt and a little pepper. Cook 5 minutes on each side, or until cooked through. Remove from pan and keep warm. 2. Melt butter or margarine in pan. Add leek; cook 5 minutes. Add orange zest, juice, broth, rosemary, remaining salt and a little pepper. Simmer a few minutes Stir in dissolved arrowroot; simmer 1 minute. Pour any juices that have gathered around chicken into pan and simmer a minute longer. Spoon sauce over chicken. Nutrition information per serving: Calories ...... 230 Fat ............. 7 g Cholesterol .. 80 mg Sodium ..... 450 mg Carbohydrates .. 12 g Protein ....... 28 g Posted to TNT - Prodigys Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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