4 to 6 servings


  • 4 to 6 chicken breast halves, skin removed, or 1½ to 2 pounds boneless chicken breasts
  • 1 medium sweet onion (Vidalia or other sweet variety), peeled, thinly sliced
  •   and separated into rings, or coarsely chopped
  • 8 ounces fresh mushrooms, thinly sliced
  • ¼ cup chopped green pepper or sweet red or yellow pepper, or a combination
  • 1 tablespoon minced parsley (no stems)
  • Salt to taste

Sherried Orange Sauce

Paprika, thin seedless orange slices (peeled or unpeeled as desired),

  and sprigs of parsley for garnish


Place chicken breast halves or pieces in a shallow broiler pan; broil chicken, about 6 to 8 inches from heat source just until browned, turning (over) chicken breast halves/pieces once, about 2 to 3 minutes per side.  Or, sauté chicken pieces in a large heavy skillet liberally coated with non-caloric vegetable cooking spray over moderate heat until just browned on all sides.  (If using skillet, transfer chicken to a baking pan after browning.)  In a medium bowl, combine onion, mushrooms, green pepper, and parsley; evenly sprinkle mixture over chicken in pan and set aside while preparing sauce.   Spoon prepared sauce evenly over vegetables and chicken.  Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 45 minutes or until chicken is fork tender, basting chicken pieces frequently with sauce.  Arrange a chicken half breast or boneless chicken pieces on each of 4 to 6 dinner plates.  Spoon a small amount of sauce over each portion; sprinkle each serving with paprika and garnish each with thin orange slices and sprigs of parsley.


Sherried Orange Sauce (about 1¾ cups)

  • 1 tablespoon light or dark brown sugar
  • 1½ tablespoons cornstarch
  • 1 cup orange juice
  • ¼ cup dry sherry (see note)
  • 1 tablespoon freshly grated orange peel
  • Salt and freshly ground white pepper to taste


In a small heavy saucepan, combine brown sugar and flour; gradually add orange juice, blending well.  Stir in remaining ingredients.  Cook, stirring constantly, over moderate heat until sauce is thickened and bubbly hot.  Adjust seasoning to taste.

Note: May omit sherry; increase orange juice to 1¼ cups.

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