Serves: 4
Total Calories: 208
1. Peel 2 of the tangerines, and separate into segments. Gently remove any seeds and pith with a small sharp knife. Reserve the segments on a plate. Squeeze the juice from the remaining tangerines. Pour the juice through a fine-mesh strainer into a bowl and discard the pulp. Measure out 1/2 cup and reserve for the sauce.
2. Preheat the oven to 350°. In a large nonstick skillet, heat the oil and butter over medium heat. Cook the chicken about 3 minutes per side, but not cooked through. Season with salt and pepper. Remove to an ovenproof casserole dish.
3. To the skillet, add the onion, garlic, reserved tangerine juice, wine, bay leaf, marjoram, and thyme. Bring to a boil and cook, stirring, 2 minutes. Reduce the heat to low, and add the bacon, parsley, and cornstarch. Cook, stirring, until the sauce thickens and clears, about 1 minute. Adjust seasoning, and remove the bay leaf.
4. Pour the sauce over the chicken, cover, and bake until the chicken is cooked through, 15 to 20 minutes. Add the tangerine segments and heat through, about 1 minute. Serve hot with the sauce spooned on top, and garnish with the tangerine segments.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken in Tangerine Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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