|Washington fryer/4 pound breasts, thighs, drumsticks||2 , cut up|
|Flour||2⁄3 Cup (10.67 tbs)|
|Finely grated orange rind||1 Tablespoon, finely grated|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Orange juice||1 3⁄4 Cup (28 tbs)|
|Cooking sherry||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Peeled orange sections/Canned mandarin oranges||1 1⁄2 Cup (24 tbs)|
Rinse chicken and pat dry.
Season with salt and pepper.
In paper bag, blend flour and orange rind.
Heat oil and butter in large skillet.
Saute chicken until golden brown, then cover loosely and cook over low heat, turning once or twice, until chicken is tender, 45-55 minutes.
While chicken cooks, prepare Orange Sauce: Combine juices and sherry in small saucepan.
Blend dry ingredients and stir into liquid.
Heat and stir until thickened.
Remove from heat; add orange sections.
To serve, spoon a little of the sauce over chicken and serve the rest as an accompaniment