"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mandarin Chicken Recipe

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This recipe for Mandarin Chicken, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryAnn Lewis
Added: Friday, November 2, 2007


6 boneless skinless chicken breast halves
1 T. olive oil
2 T. all-purpose flour
1/2 c. chicken broth
1 1/2 c. orange juice
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (11 oz.) mandarin oranges, drained
1 c. pineapple chunks
1/3 c. golden raisins
1/8 to 1/4 tsp crushed red pepper flakes
1/8 tsp. salt
1/8 tsp. pepper
Hot cooked rice, optional

Flatten chicken to 1/2 in. thickness. In a large skillet, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Remove chicken and keep warm. In a small bowl, combine flour and broth until smooth; stir into skillet. Add the orange juice, peppers, oranges, pineapple, raisins, pepper flakes, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice if desired.

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