Chicken de Laranja

When I was a kid, this was a special treat Mom made on rare occasions. She usually served it with white rice, a tossed salad and a veggie.

This recipe is taken from the back an old envelope that’s so badly stained and in shambles that it took me a while to figure out what was actually written on it. I think ‘laranja‘ is Portuguese or perhaps Spanish for orange — a major ingredient. 

6 whole chicken breasts boned
2 teaspoons salt 
4 tablespoons butter 
2 tablespoons minced onion 
2 tablespoons minced parsley  
2 tablespoons paprika
1 tablespoon orange rind zest 
1 cup orange juice
6 tablespoons currant jelly 
1 teaspoon dry mustard 
2 tablespoons cold water 
1 tablespoon cornstarch

Sprinkle inside of chicken breasts with salt.
Cream together butter, onion, parsley, and paprika and spread on the inside of each breast.  
Sprinkle the outside with remaining salt and paprika. 
Melt remaining butter in a large skillet; add chicken and brown on all sides over moderate heat. 
Add orange rind and juice, jelly and mustard. 
Cover and simmer for 20 minutes. 
Remove chicken and keep warm. 
Stir together water and cornstarch until smooth add to skillet and cook stirring continually until thickened.
Pour sauce over chicken. 

Makes 6 servings.

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