8 chicken breast halves
1/3 c flour
1 tsp salt
1/8 tsp pepper
1/3 c cooking oil
1/2 tsp celery seed
1/2 c thinly sliced onion
3/4 c fresh orange juice or 1/4 c frozen orange juice concentrate plus 1/2 c water
1 unpeeled orange, cut in 8 wedges
Wash and dry chicken breasts. Combine flour, salt and pepper in small paper bag. Put in chicken, a few pieces at a time and shake to coat evenly. Heat oil in heavy skillet; add chicken; sprinkly with celery seed. Brown on both sides over low heat. Remove chicken and place in 2 quart baking dish. Cook onion in same skillet until tender. Add orange juice and bring to a boil to loosen brown particles from skillet. Pour over chicken. Arrange orange wedges over chicken in baking dish. Cover and bake in 300 degree oven for 1 hour. Reduce heat to 250 degrees and bake for an additional hour or until chicken is fork tender. Serves 4 - 6.
1/3 c flour
1 tsp salt
1/8 tsp pepper
1/3 c cooking oil
1/2 tsp celery seed
1/2 c thinly sliced onion
3/4 c fresh orange juice or 1/4 c frozen orange juice concentrate plus 1/2 c water
1 unpeeled orange, cut in 8 wedges
Wash and dry chicken breasts. Combine flour, salt and pepper in small paper bag. Put in chicken, a few pieces at a time and shake to coat evenly. Heat oil in heavy skillet; add chicken; sprinkly with celery seed. Brown on both sides over low heat. Remove chicken and place in 2 quart baking dish. Cook onion in same skillet until tender. Add orange juice and bring to a boil to loosen brown particles from skillet. Pour over chicken. Arrange orange wedges over chicken in baking dish. Cover and bake in 300 degree oven for 1 hour. Reduce heat to 250 degrees and bake for an additional hour or until chicken is fork tender. Serves 4 - 6.
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