Preparation / Directions:
Mix flour, salt and pepper. Coat chicken with flour mixture.
Heat oil in 12-inch skillet or Dutch oven over medium heat until
hot.
Cook chicken in oil about 15 minutes, turning occasionally, until
brown on all sides. Cover and cook over low heat about 20
minutes or until juice is no longer pink when centers of thickest
pieces are cut. Remove chicken from skillet with tongs; keep
warm.
Drain all but 1 tablespoon drippings from skillet. Cook mushrooms
in 1 tablespoon drippings over medium heat about 2
minutes, stirring occasionally, until tender. Remove mushrooms from
skillet.
Heat skillet over medium-high heat. Add orange juice and liqueur.
Cook 1 to 2 minutes, stirring constantly and scraping up
any brown bits, until mixture is slightly thickened. Stir in
mushrooms; heat through. Serve mushroom mixture over chicken.
Sprinkle with almonds and cilantro.
PREP: 10 min; COOK: 40 min
Makes 6 servings
A beautiful entree, yet so easy to prepare! Pair it with steamed
broccoli spears and a wild rice blend for an wonderful
presentation.
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