Creamy Chicken with Oranges Recipe
Ingredients
| Chicken breast | 1 Large | |
| Boiling salted water | ||
| Slivered almonds | 1/4 Cup (16 tbs), toasted | |
| Celery | 1/3 Cup (16 tbs), sliced | |
| 2 tablespoons each chopped green onion and green pepper | ||
| Orange | 1 Large | |
| 1/4 cup each sour cream and mayonnaise | ||
| 1 1/2 teaspoons each sugar and lemon juice | ||
| Crisp salad greens | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a wide frying pan, place chicken breast in about 1 inch boiling salted water; cover, reduce heat, and simmer for about 15 minutes or until meat is no longer 6 pink inside.
Let cool to touch.
Discard skin and bones and cut meat into chunks you should have about 2 cups.
Spread almonds in a shallow pan and toast in a 350° oven for 8 to 10 minutes or until golden; set aside.
Combine chicken, celery, onion, and green pepper.
Grate 1/2 teaspoon orange peel; set aside.
Remove remaining peel and white membrane, then thinly slice orange; cover and refrigerate.
Blend sour cream, mayonnaise, sugar, lemon juice, reserved orange peel, and salt and pepper to taste.
Stir into chicken mixture, cover, and chill for 2 to 3 hours.
To serve, place salad greens on individual serving plates; top with chicken mixture and garnish with reserved orange slices and almonds.
Let cool to touch.
Discard skin and bones and cut meat into chunks you should have about 2 cups.
Spread almonds in a shallow pan and toast in a 350° oven for 8 to 10 minutes or until golden; set aside.
Combine chicken, celery, onion, and green pepper.
Grate 1/2 teaspoon orange peel; set aside.
Remove remaining peel and white membrane, then thinly slice orange; cover and refrigerate.
Blend sour cream, mayonnaise, sugar, lemon juice, reserved orange peel, and salt and pepper to taste.
Stir into chicken mixture, cover, and chill for 2 to 3 hours.
To serve, place salad greens on individual serving plates; top with chicken mixture and garnish with reserved orange slices and almonds.
Chef
