Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Currant Orange Chicken
Poultry Classics
Prep time:
17 minutesbaking time:
25 to 30 minutes“One night, Grandma just dreamed up this chicken recipe, and her family declared it a ‘keeper.’”
Ingredients
Serves 6
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 to 8 boneless, skinless chicken-breast halves (about 5 ounces each)
- 4 tablespoons butter
- 3/4 cup currant jelly
- 1/4 cup orange juice
- 1 teaspoon dry mustard
- 1/8 teaspoon ground ginger
- 2 teaspoons shredded orange zest, optional for garnish
Directions
1
Preheat the oven to 375F. Spray a 13x9-inch baking dish with nonstick cooking spray.
2
Combine flour, salt and black pepper in a shallow bowl. Coat chicken with mixture.
3
Melt butter in a large skillet over medium-high heat. Sauté chicken in hot butter, turning once, until lightly browned, about 3 to 4 minutes.
4
Arrange chicken in prepared baking dish. Drizzle with the skillet drippings.
5
Combine currant jelly, orange juice, dry mustard and ginger in a small saucepan. Bring to a boil over medium heat, stirring continually. Pour over the chicken.
6
Bake, turning once and basting with pan drippings, until an instant-read thermometer inserted in center of meat registers 180F, about 25 to 30 minutes. Garnish with orange zest, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Because some of Grandma's children liked dark meat, Grandma sometimes used mixed chicken parts for her Currant Orange Chicken. Because the pieces were bigger and had bones, she increased the baking time to 45 minutes.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
