Wednesday, March 12, 2014


I had a bowlful of those little Halos – nice mandarin oranges – and the thought of chicken for dinner.  I went searching online and came up with very few ideas for anything but chicken with tangerines or mandarins done Chinese style in pieces with broccoli, mushrooms maybe, and rice, of course. I finally adapted a recipe for Tangerine Chicken from
Prep: using a rasp, grate the peels of two mandarin oranges. Peel the oranges and pull apart the pieces.  Filet a large chicken breast into two pieces.  Cook two servings of rice.

In a medium size pan sauté the chicken filets in 1 Tbsp. of butter and 1 Tbsp. of olive oil; sprinkle with salt and pepper

Remove the filets from the pan and sprinkle in 1 Tbsp. of flour, whisking it into the drippings for a minute or two.

Add ½ cup of orange juice and ¼ cup of water, stir until the sauce is smooth and thickened.  Add the grated peel and a pinch of cinnamon. Add more water if the sauce is too thick. 

Stir in the tangerine pieces and then pour the sauce over the chicken and rice. Serve with a nice salad.

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