Chicken Galette with Lemon Basil Sauce

3 whole broiler-fryer chicken breasts, halved
¼ cup Mazola corn oil
1 can (14 oz) chicken broth
1 tablespoon. minced onion
1 teaspoon salt
1 1 teaspoon Ac'cent™ flavor enhancer
½ 1/2 teaspoon curry powder
1/8 1/8 teaspoon pepper
1 1 can (11 oz.) mandarin oranges
2 2 tablespoon cornstarch
1 1 teaspoon lemon juice
1 1 cup thinly sliced green pepper
1 1 cup pitted dates, cut in half

Heat oil in fry pan over medium heat. Add chicken and brown on all sides. Mix broth, onion, salt, flavor enhancer, curry powder and pepper; pour over chicken. Cover and simmer for 45 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter. Drain oranges, reserving syrup. Mix syrup, cornstarch and lemon juice. Add to brown pan juices; cook, stirring constantly until thickened and clear. Add green pepper and dates; simmer 3 - 4 minutes. Add orange sections. Pour over chicken breasts to serve.

Makes 6 servings.

Mrs. Martha Heneley, Ocala, Florida - 1963

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