Updated: 09/01 2006

TV 7 Morning Show 9/1/2006

“ORANGE CHICKEN”

2 TBLSP.  Butter

2 TBLSP. Vegetable Oil

2 6 Oz. Skinless – Boneless Fresh Chicken Breast

½ Cup Flour

1 TBSP. each Salt and Pepper

3 Oz. Orange Liqueur

Juice of one Orange

Chopped Parsley to garnish

In a large skillet on medium high heat, melt the butter and oil together.  Add the salt and pepper to the flour and mix well.  Add the chicken to the flour and coat it with the flour.  Add the chicken to the pan and brown on both sides.  When chicken is cooked through, flambé with liqueur. Add the orange juice; remove the chicken to the serving plate. Thicken sauce, pour over chicken, and garnish with the parsley.