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Chicken in Orange Cream




Source of Recipe


the web


List of Ingredients




Butter - 25g (1 oz)
Chicken breast portions - 4, skinned
Onion - 1, chopped
Plain flour - 2 tbsp
Orange juice - 300 ml (10 fl oz)
Soured cream - 150 ml (5 fl oz)
Marmalade - 1 tbsp
Dried marjoram - ½ tsp
Orange wedges and fresh parsley - to garnish



Recipe



Melt the butter in a non-stick frying pan and brown the chicken breasts. Remove and place them in a casserole dish.

Fry the onion in the remaining butter until soft, stir in the flour and cook for 1 minute. Gradually blend in the orange juice and bring to the boil, stirring. When thickened stir in the remaining ingredients and pour over the chicken.

Cover and cook at 180 ºC / 350 ºF / Gas 4 for 45 minutes, or until the chicken juices run clear when cut. Serve garnished with orange and parsley.

Serves 4.