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Glazed Chicken Strips with Fall Grapes
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Fabulous served with toasted couscous salad!
4 skinned and boned chicken breasts
Cut chicken breasts lengthwise in strips 1/2 inch wide. Combine flour, salt and nutmeg and then sprinkle over the chicken, shaking off excess. In heavy bottomed saute pan, heat butter or oil on medium high heat just until the butter has melted and browning a bit, but not smoking or burning. Add chicken pieces and cook until chicken is done, about 5 minutes or so. Push chicken to one side of the pan, and toss in the grapes and heat thoroughly. Stir in the orange marmalade gently and serve.
Recipe created 2006-08-28.