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Creamy Chicken With Oranges

Chef.Foodie's picture
Ingredients
  Whole chicken breast 1 1⁄2 Pound, split (1 Large)
  Boiling salted water 1 1⁄2 Cup (24 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs), toasted
  Sliced celery 1⁄3 Cup (5.33 tbs)
  Chopped green onion 2 Tablespoon
  Chopped green pepper 2 Tablespoon
  Orange 1 Large
  Sour cream 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Crisp salad greens 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a wide frying pan, place chicken breast in about 1 inch boiling salted water; cover, reduce heat, and simmer for about 15 minutes or until meat is no longer 6 pink inside.
Let cool to touch.
Discard skin and bones and cut meat into chunks you should have about 2 cups.
Spread almonds in a shallow pan and toast in a 350° oven for 8 to 10 minutes or until golden; set aside.
Combine chicken, celery, onion, and green pepper.
Grate 1/2 teaspoon orange peel; set aside.
Remove remaining peel and white membrane, then thinly slice orange; cover and refrigerate.
Blend sour cream, mayonnaise, sugar, lemon juice, reserved orange peel, and salt and pepper to taste.
Stir into chicken mixture, cover, and chill for 2 to 3 hours.
To serve, place salad greens on individual serving plates; top with chicken mixture and garnish with reserved orange slices and almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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