Serves: 4
Total Calories: 257
Dust chicken lightly in flour mixed with salt and paprika. Sauté in butter until golden brown (turn only once). Add orange juice; cover and cook over low heat for 20 minutes. Uncover, remove chicken to a serving dish. Reduce liquid to a thickened sauce. Pour over chicken, sprinkle with nuts, and serve at once with rice.
Even Easier: If you don’t want to wait for the liquid to reduce, remove chicken and stir a teaspoon of cornstarch into the sauce to thicken.
This Orange and Chicken Cashew recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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