Florida, Fruit, Gift, Baskets, Recipes and Gourmet items

Florida, Gifts, Fruit, Recipes and Gourmet Items

Citrus and Mushroom Chicken

For casual entertaining, this fast and fantastic dish is a winner. You'll only need to leave your guests for a few minutes to cook the chicken and citrus sauce.

6 skinless, boneless chicken breast halves (about 1-1/4 pound total)

1-1/2 cups water

3/4 cup frozen Florida Orange Juice Concentrate, thawed

3 tablespoons balsamic vinegar or white wine vinegar

2 tablespoons cornstarch

2 teaspoons instant chicken bouillon granules

2 tablespoons olive oil

4 cups sliced shiitake or button mushrooms

12 ounces refrigerated fresh or packaged dried tomato linguine

and/or plain linguine, cooked and drained

Florida Orange Slices, halved (optional)

Rinse chicken; pat dry with paper towels. Season chicken breasts lightly with salt and pepper. For sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside.

In a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; cover and keep warm.

In the same skillet cook mushrooms until tender. Stir sauce and add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken and hot cooked linguine. If desired, garnish with orange slices. Makes 6 servings.

NUTRITION FACTS PER SERVING: 445 cal., 26 g pro., 66 g carbo., 8 g total fat (1 g sat. fat), 45 mg cholesterol, 1 g dietary fiber, 358 mg sodium. Daily value: 64% vit. C, 19% folate, 33% thiamine, 21% riboflavin, 57% niacin, 27% iron, 17% potassium.