1/2 cup butter, softened
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (10 ounce) can frozen orange juice concentrate
3 chicken leg quarters
Melt melted butter in a large skillet over medium heat. Add onion, celery and green pepper and saute until tender-but still jam-packed with flavor. Stir in orange juice concentrate, mixing well. Cook, stirring occasionally, for 5 minutes.
Stir chicken onto butter mixture and brown. Simmer, stirring occasionally, for 3 minutes. Remove chicken from oven and place in rack to cool. Cover and chill 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Remove chicken from oven and pat dry.
Heat a medium skillet over medium heat. Add chicken and brown just on all sides. Mix whipped cream and orange juice concentrate slowly into skillet.
Slice chicken crosswise into thin strips and place in a 9x13 inch baking dish. Cover with aluminum foil. Bake in the preheated oven 10 minutes, or until chicken is cooked through but not browned. Season with salt and pepper.
Remove foil and bake for another 20 minutes, or until chicken is cooked through-but not browned. Remove chicken from oven and pour orange juice over all. Bake 10 minutes, or until juices are thickened.
Perhaps my favorite pickled veggie recipe ever! Simple and delicious. Easy on the eyes too! Love that it's on the lighter side too!
⭐ ⭐ ⭐ ⭐ ⭐