4 boneless, skinless chicken breast halves
1/4 cup butter
1 1/2 tablespoons cornstarch
4 cups baby carrots
3 teaspoons grated fresh ginger root
1 tablespoon ground ginger
2 teaspoons dried parsley
2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme
1 1/4 teaspoons dried sage
1 pinch ground nutmeg
1/2 cup chopped fresh parsley
1 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons lemon extract
2 tablespoons grated orange zest
1 cup orange zest
2 tablespoons dry white wine
2 tablespoons distilled white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 tablespoons lemon juice
2 cups lemon-lime soda
2 fluid jugs citrus sherbet
Lightly grease four 5-inch nonstick targets (about 1/2-inch in diameter).
Place chicken, 5 to 7 pieces, cooked and drained, in large nonstick skillet; cook over medium heat, turning sligh, until browned and crisp. Drain and set aside.
In a shallow dish, mix the butter, cornstarch, carrots, ginger, garlic, parsley, parsley soup, lemon juice, lemon extract, orange zest, orange zest, dry white wine, vinegar and oregano. Allow chicken to cool slightly, and pour over potatoes and carrots in skillet. As the liquid evaporates, stir in lemon juice and lemon extract. Cook over medium heat, stirring, until chicken is lightly browned.
Stir orange sherbet into skillet, stirring gently until lemon-lime soda reaches desired consistency.
Stir lime sherbet into skillet. Cook over medium heat, stirring vigorously, until liquid is reduced and shrimp are opaque. Serve hot to taste. Garnish chicken and vegetables with chopped parsley, cherries and orange zest.