Chicken In Currant Orange Sauce
|Currant jelly||1⁄2 Cup (8 tbs)|
|Frozen juice concentrate||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Frying chicken||3 Pound|
Combine jelly and orange juice with 1/2 cup water.
Cook until smooth.
Blend cornstarch, mustard and pepper sauce with it.
Add cold water and cook with jelly mixture until thickened.
Flour and brown chicken.
Put in casserole and add sauce.
Cover and bake at 350Â°F for 1 hour or until tender.
Serve with rice.