SHERRIED CHICKEN WITH ORANGE
4 to 6 servings
Sherried Orange Sauce
Paprika, thin seedless orange slices (peeled or unpeeled as desired),
and sprigs of parsley for garnish
Place chicken breast halves or pieces in a shallow broiler pan; broil chicken, about 6 to 8 inches from heat source just until browned, turning (over) chicken breast halves/pieces once, about 2 to 3 minutes per side. Or, sauté chicken pieces in a large heavy skillet liberally coated with non-caloric vegetable cooking spray over moderate heat until just browned on all sides. (If using skillet, transfer chicken to a baking pan after browning.) In a medium bowl, combine onion, mushrooms, green pepper, and parsley; evenly sprinkle mixture over chicken in pan and set aside while preparing sauce. Spoon prepared sauce evenly over vegetables and chicken. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 45 minutes or until chicken is fork tender, basting chicken pieces frequently with sauce. Arrange a chicken half breast or boneless chicken pieces on each of 4 to 6 dinner plates. Spoon a small amount of sauce over each portion; sprinkle each serving with paprika and garnish each with thin orange slices and sprigs of parsley.
Sherried Orange Sauce (about 1¾ cups)
In a small heavy saucepan, combine brown sugar and flour; gradually add orange juice, blending well. Stir in remaining ingredients. Cook, stirring constantly, over moderate heat until sauce is thickened and bubbly hot. Adjust seasoning to taste.
Note: May omit sherry; increase orange juice to 1¼ cups.