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Rating: 5.0/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken With Artichokes And Orange Sauce

Recipe Tags: Poultry Recipes

Date Added: August 12, 2014


1 Pound Chicken Breast skinless chicken breasts (up to 8)
1 Can Artichoke packed in water
1/2 Cup Onion or use frozen pearl onions, thawed
3/4 Cup Orange Juice chicken stock or low-sodium chicken stock
1 Unit Pepper (freshly ground is best)
1 Teaspoon Cornstarch about
2 Teaspoons Water warmed
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1. Lightly brown chicken in non-stick skillet, or use a drop or two of olive oil if you prefer.

2. In same skillet, add onions and artichokes, and pour orange juice over chicken.

3. Cover and simmer for about 15 minutes. Uncover, and mix cornstarch and water together, then pour into skillet and mix in.

4. Turn chicken over, and simmer for about 3 more minutes, until sauce thickens somewhat.

5. Serve with rice, and pepper to taste (optional).

6. We really liked this, but thought we might garnish it with a tiny bit of chopped red pepper or fresh orange slices for color, if we were serving company.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Corn, Fructose Malabsorption, Oranges, Onion allergies.
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