6 boneless, skinless chicken breast halves
2 oranges, peeled and segmented
1 orange, cut into two thin wedges
1 lemon, sliced
2 garlic cloves, minced
2 tablespoons margarine
1/2 teaspoon dried parsley
Mix chicken, oranges, orange wedges, lemon slices, garlic and permitted salt. Heat the butter or margarine or vegetable oil in a large skillet over medium heat.
Add chicken, oranges, lemon slices and garlic. Cook until chicken is golden brown and juices run clear, about 5 minutes.
Remove the chicken pieces and set aside.
In a large skillet, saute chicken chunks in butter or margarine until golden brown. Remove chicken pieces from skillet and set aside and levered. Drain excess grease from skillet and heat over medium heat until soup reaches a gently simmering water level. Remove wings and set aside.
Add 1 cup chicken broth and orange marinade to skillet along with water to medium height. Stir in orange marinade and heat until becoming thick. Add chicken pieces, onions and garlic. Cook on medium heat for about 10 minutes. Stir in chicken pieces and allow to cook 5 minutes. Mix chicken into orange sauce and remove from skillet. Mix chicken into sauce and serve. This allows the chicken to absorb more of the orange marinade.
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