Ingredients
3 large chicken breasts, boned, split and skinned
1/2 tsp. salt (optional)
1/4 c. margarine
2 Tbsp. flour
3/4 c. chicken broth
2 Tbsp. sugar
1/4 tsp. dry mustard
1/4 tsp. cinnamon
1/8 tsp. ginger
3/4 c. orange juice
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Sprinkle chicken breasts with 1/4 teaspoon of the salt (if desired). Melt margarine in a large skillet. Add chicken; brown both sides. Remove from skillet. Add flour, sugar, mustard, cinnamon, ginger and remaining 1/4 teaspoon salt to drippings in pan. Stir to a smooth paste. Gradually add orange juice mixed with chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil. Add chicken breasts. Cover; simmer over low heat until chicken is tender, about 25 to 30 minutes. If you wish, 3 cups of hot, cooked rice may be served with the chicken. May be done ahead. Reheats well. Serves 4 to 6.