CHICKEN WITH CITRUS CREAM SAUCE
Yield: 6 servings
1 1/2 lb Chicken breasts - boned, 1 Orange - sliced in half
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.,
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.
Recipe from Pepperidge Farm, in frozen Puff Pastry Shells box.
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