Israeli Chicken
Israeli Chicken is an moderately easy dinner. Made with 3 lb. chicken pieces (approximately 2 x 3 x 3/8-inch thick), 2 tbsp. margarine, unbleached flour to dredge with, 3 tbsp. honey and 1 small finely chopped onion, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Use large, deep skillet over medium-high heat.
Melt margarine. Saute onion until tender. Add chicken coated with flour and cook until light brown on both sides.
In a small cup, combine orange juice, honey, powdered mustard, salt and apricots.
Bring liquid to a boil. Cover skillet tightly with lid.
Lower the heat and simmer 20 to 25 minutes or until tender.
Use slotted spoon to transfer chicken and apricots to a heated serving dish (shallow). If sauce is thin, raise heat and cook down until thicker.
Pour sauce over the chicken and serve with rice, green beans or stuffing (like Pepperidge Farm harvest vegetable and almonds).
π· Perfect Pairings
Complete your meal with these
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