PEACOCK COOKIE JAR RECIPES

ORANGE CHICKEN RECIPE | ALLRECIPES

Orange Chicken Recipe | Allrecipes image

Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired.

Provided by sal

Categories Skillet Chicken Breasts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 (14.5 ounce) can chicken broth
2 teaspoons lemon juice
⅔ cup orange marmalade
¼ teaspoon ground black pepper

Steps:

Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

Nutrition Facts : Calories 236.9 calories, CarbohydrateContent 27.8 g, CholesterolContent 68.4 mg, FatContent 1.5 g, FiberContent 0.4 g, ProteinContent 27.9 g, SaturatedFatContent 0.4 g, SodiumContent 96.8 mg, SugarContent 21.4 g

SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK

Southern-Style Buttermilk Cornbread | Foodtalk image

Provided by The Grove Bend Kitchen

Total Time 42 minutes

Prep Time 12 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Steps:

Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

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