4 Pr Servings
Imported
4 skinless boneless cken breast halves - pounded to 1/4
inch thickness
2 tablespoon ve oil
2 tablespoon ter
1/3 cup sin sauce
1/2 cup nge juice
1 11 ounce can mandarin nges drained
2 tablespoon chopped green ons
4 tablespoon chopped hews
DIRECTIONS:1 Place flour in a small bowl. Dredge chicken in the flour tolightly coat.2 Heat olive oil and butter in a medium skillet over mediumheat, and saute the chicken breasts until no longer pink and juices run clear.Set aside, and keep warm.3 Stir hoisin sauce and orange juice into theskillet, and scrape up the browned bits. Mix in mandarin oranges, greenonions, and cashews, Return chicken to the skilletContinue cooking untilall ingredients are heated through Recipe By: George Ross
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