Citrus Chicken -


  • 2 teaspoons finely shredded orange peel see savings
  • 1 cup orange juice see savings
  • ¼ cup balsamic vinegar or white wine vinegar see savings
  • 1 tablespoon cornstarch see savings
  • 2 teaspoons honey see savings
  • 1 teaspoon instant chicken bouillon granules see savings
  • Dash white pepper see savings
  • + 6 more ingredients
    • 2 cups sliced fresh shiitake or buttom mushrooms see savings
    • 4 small skinless, boneless chicken breast halves (about 12 ounces total) see savings
    • 2 tablespoons margarine or butter see savings
    • 8 ounces tomato linguine and/or plain linguine, cooked see savings
    • Snipped chives (optional) see savings
    • Orange slices, halved (optional) see savings

1. Place each chicken breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. 2. In small bowl stir together the orange peel, orange juice, vinegar, cornstarch, honey, bouillon gr...

View full recipe at SpringPad


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