BRANDIED CHICKEN BREASTS
Yield: Makes 2 servings.
• 2 whole chicken breasts (about 12 ounces each)
• 1 egg, slightly beaten
• 3 tablespoons dry breadcrumbs
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons butter or margarine
• 2 teaspoons cornstarch
• 1/2 cup orange juice
• 2/3 cup chicken broth
• 2 tablespoons cider vinegar
• 4 teaspoons sugar
• 1/2 teaspoon grated orange peel
• 2 tablespoons brandy
• 1½ cups hot cooked rice
Remove skin and bones from chicken; dip chicken in egg, roll in breadcrumbs mixed with salt and pepper.
Melt butter in 10-inch skillet; add chicken and brown over medium-high heat, about 4 minutes on each side. Discard excess fat.
Dissolve cornstarch in orange juice in small saucepan. Add broth, vinegar, sugar and orange peel. Cook, stirring, until clear and thickened, about 3 minutes. Add sauce to chicken and cook, covered, 15 minutes over low heat. Stir in brandy and heat through. Serve over fluffy rice.
Total Fat 31g
Total Carbohydrate 60g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)