Tuesday, October 5, 2010

Rosemary & Orange Chicken

2 boneless, skinless chicken breasts (about 1 1/4 lbs.)
2 Tbsp butter
1 pkg Chicken gravy mix
1 1/2 cups water
1/4 cup orange juice
1/2 tsp dried rosemary leaves

Season chicken with salt and pepper.

In 12" skillet, melt butter over medium-high heat and cook chicken for 8 minutes or until chicken is thoroughly cooked, turning once.  Remove chicken to serving platter and keep warm.

In 12" non-stick skillet, stir in chicken gravy mix blended with water, orange juice and rosemary.  Bring to a boil over high heat, stirring constantly.  Reduce heat to low and simmer, stirring occasionally, 3 minutes. To serve, pour sauce over chicken.  Serve, if desired, with hot cooked rice and garnish with orange slices.

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