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CHICKEN WITH CITRUS CREAM SAUCE

Category:    Chicken
Yield: 6 servings
 
  1 1/2 lb Chicken breasts - boned,            1    Orange - sliced in half
           -cubed                                   -crosswise
      1 sm Onion - finely chopped              1 c  Whipping cream - OR Half and
      3 tb Flour - all-purpose                      -Half
      3 tb Butter - OR margarine               1 ts Orange marmalade
      1 c  Chicken broth                            Salt and white pepper to
      1    Lemon - sliced in half                   -taste
           -crosswise                          1 pk Puff Pastry Shells - frozen
      1    Lime - sliced in half                    -style 10-oz. pkg.,
           -crosswise                     
 
  Number of Servings:   6 1 pkg. Puff Pastry Shells - frozen style 10-oz.
  pkg., baked according to package directions
  
  Coat chicken pieces with flour.  In a large saucepan, saute chicken in 1
  1/2 tablespoons butter until half cooked, about 2 to 3 minutes.
  
  Remove chicken and set aside.  Saute onion in remaining butter.
  
  Squeeze half of the lemon, lime and orange into onion mixture.  Cook while
  stirring, until sauce reduces slightly.  Add chicken broth and marmalade.
  Increase heat while stirring, reduce liquid to half.  Add whipping cream
  and reserved chicken; cook, stirring constantly until sauce thickens and
  just comes to a boil. Season with salt and pepper.
  
  Serve in warm pastry shells.  Slice remaining citrus fruit into wedges and
  use as garnish.
  
  Serves 6.
  
  Recipe from Pepperidge Farm, in frozen Puff Pastry Shells box.
 

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