Citrus Chicken

 We have been trying again to eat more chicken. Not only is it good for us, it is also less expensive. Tonight Citrus Chicken from Better Homes and Gardens chicken cookbook was on the menu.

 It turned out well, was quick to fix and everyone seemed to like it. They had suggested serving it with Linguine, but Lyle and Bettie thought noodles would be better. I cooked the noodles while I was getting the chicken done and added butter and Italian herbs to them. Served with the chicken with the orange and mushroom sauce it made a filling and quick to fix dinner.

Citrus Chicken

4 medium skinless, boneless chicken breast halves (about 12 to 16 ounces)

2 teaspoons shredded orange peel

1 cup orange juice

¼ cup balsamic or white wine vinegar (I used white wine)

1 tablespoon cornstarch

2 teaspoons honey

1 teaspoon instant chicken bouillon granules*

Dash pepper

2 cups sliced fresh mushrooms

2 tablespoons butter

Linguine or noodles or rice

DIRECTIONS

Rinse and pat dry chicken. Place each breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of meat mallet to a ⅛ inch thickness.

In a small bowl; stir together the orange peel, orange juice, vinegar, cornstarch, honey, bouillon granules and pepper. Set aside.

  In a large skillet cook mushrooms in hot butter till tender; remove from skillet. In the same skillet cook chicken over medium heat about 4 minutes or till no longer pink; turning once. Remove chicken from skillet; keep warm. Return mushrooms to skillet. Stir orange juice mixture and add to mushrooms. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce over pasta of your choice or rice. Sprinkle with chives and garnish with orange slices if desired.

*I used about ⅛ cup of chicken broth instead of the bouillon. Using the broth as part of the 1 cup of orange juice.