Chicken Dishes
Cooking with Barbara
By Barbara Walker

I know we all probably cook with chicken more than any other meat. There are o many recipes to prepare it. I'm always looking for something new. This is quite different. If you don't want to use orange sections, although they make a pretty dish, you can leave them off and just use the orange juice and peel. I came across this in a very old cook book and tried it. We like it very much.
Pecan Chicken with
Orange
6- Boneless Chicken Breasts
2 Tablespoons Margarine or
butter

3/4 cups orange juice
1/4 cup honey
2 Tablespoon chopped onion
1/4 teaspoon pepper & salt
Hot cooked rice-prepared according
to directions.
Hot Cooked Rice
3 Tablespoon water
1 Tablespoon flour
1 teaspoon grated orange
peel
2 large Orange peeled and
sectioned
1 cup pecans finely chopped
(walnuts will also do).

In a large skillet, brown chicken in butter on both sides. Add orange juice, honey, onion, pepper and salt. Cover loosely and simmer for 20 to 30 minutes or until chicken is tender. Remove chicken. Reserve drippings. Arrange chicken over cooked rice. For sauce, stir water into flour, add to drippings, stirring constantly until thickened. Add orange peel and sections. Heat thoroughly and add pecans, spoon over chicken.

Paprika Chicken

with Rice

Here is another chicken recipe. I haven't made it for awhile so I pulled it out and remembered how easy and delicious it was.
4 or 5 Pieces of chicken
(I use chicken breasts.)

1 can of Cream of Mushroom
soup or Cream of Chicken,
mixed with 1/2 cup milk.
1/2 cup Sour cream
3 Tablespoons of butter
Paprika

Saute chicken in butter or margarine, coat both sides with paprika. Place in baking dish that has a cover or cover with foil. Pour the soup over the chicken. Bake at 375 degrees for 40 minutes or until tender when you insert knife.

Remove chicken, add sour cream to sauce. Pour this over the rice. Heat and pace chicken on top of rice if desired. The sauce is the best.

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