Thursday, March 28, 2013

Mandarin Chicken

This is a simple and delicious entree for which I almost always have everything on hand.  As long as your chicken is thawed, you can put it together in no time (it does take an hour to bake).  Serve it over rice (I usually have some leftover in the freezer) with a salad or green vegetable.  A great dinner to can put together on a night you're just too tired for lots of prep work.


2 small chicken breasts (or 3-4 tenderloins), cut into strips
1/4 cup flour
garlic salt
1 egg
1/4 cup water with chicken base or 1/2 bouillon cube
2 Tbsp ketchup
1/2 Tbsp Worcestershire sauce
1/4 + 2 Tbsp sugar
1/4 cup distilled vinegar
Mandarin oranges
slivered almonds
Cooked rice

Mix flour with a little S&P and garlic salt.  Put in paper bag.  Beat egg, dip chicken in egg and then in flour.  In a skillet with a little oil, brown chicken on both sides.  Put on broiler/dripper pan.  Mix chicken bouillon, ketchup, Worcestershire sauce, sugar, and vinegar.  Bring to a boil and pour over chicken. 

Bake uncovered at 350F for 45 min-1 hour.  Soon sauce during cooking.  When done put rice on platter, top with the cooked chicken, put Mandarin oranges and almonds over top of chicken, then pour sauce over the entire dish.

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