Chicken Alejandrochicken, mexican, rice ----PATTI VDRJ67A---- 1/2 cup onions; thinnly sliced 1 garlic clove; minced 1 tablespoon margarine or butter 1 cup medium salsa 1/2 teaspoon sugar 1/4 teaspoon cinnamon 1/8 teaspoon cloves; ground 1/2 bay leaf 4 chicken breast halves; boneless 2 teaspoon cornstarch 8 oz tomato sauce 1 small orange; peeled,sections 1 rice In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all. |
