Skillet Chicken Recipes
Curried Chicken over Orange Rice
Ingredients
Chicken
- 1/2 stick butter, divided
- 1 1/2 pounds boneless, skinless chicken breasts
- 5 tablespoons all-purpose flour
- 1 1/2 tablespoons finely grated ginger root
- 1 or 2 teaspoons curry powder
- 2 3/4 cups canned evaporated milk
- 1 1/2 tablespoons lemon juice
- 1/4 cup dry white wine
- Salt, to taste
- White pepper, to taste
Orange Rice
- 2 tablespoons butter
- 1/2 cup finely chopped onions
- 1 cup water
- 1 cup fresh orange juice
- 1 teaspoon salt
- 1 cup converted rice
- 1 1/2 tablespoons grated orange zest
Condiments to pass at the table
- Raisins
- Minced scallions
- Diced apple
- Chopped candied ginger
- Chopped sugared dates
- Chopped dry roasted peanuts
- Toasted coconut
- Chutney or Jalapeno-Cranberry Jam
Instructions
Chicken
- Place half the butter in a large skillet and melt it over medium high heat.
- Cut chicken into chunks about 1 1/2 inches square and add to the pan. Let it brown lightly on the bottom before moving it.
- Turn pieces over and brown the other side.
- Remove to a platter and set aside.
- Add remaining butter to the pan. Stir in flour, ginger and curry powder and cook until bubbly and smooth.
- Gradually stir in undiluted milk, lemon juice, and wine.
- Add salt and pepper to taste.
- Add cooked chicken back to the pan and cover. Turn heat very low to barely simmer. If it gets too thick, stir in a little water.
Orange Rice
- Melt butter in a saucepan.
- Add onions and cook until tender but not browned.
- Add remaining ingredients. Bring to a boil, then turn to simmer and cover. Allow to cook about 20 minutes or until all liquid is absorbed.
- Remove lid and let stand for 5 minutes before serving as a bed for the curried chicken.