Even though I've been in a bit of a reading slump lately (but I'm trying to fix it by hosting a read-along...won't you join me?), I have been getting back into my love of cooking. Tonight I made a new recipe from an old cookbook, Better Homes and Gardens Cooking for Two (copyright 1968!). Recipes from this era were a bit different (women had much more skill in the kitchen, apparently) so I revised it a bit. Even so, this is pretty easy.
Curried Orange Chicken
2-3 chicken breasts
1/2 teaspoon curry powder
1/2 cup orange juice
2 tablespoons honey
1 tablespoon prepared mustard
2 teaspoons cornstarch
1 tablespoon cold water
1/2 orange, peeled, sliced, and quartered
If you like more sauce per chicken, use 2 chicken breasts. Also, if you're a big fan of curry, you can up it to 1 teaspoon.
Sprinkle chicken with curry powder; rub curry into meat. Arrange chicken in small baking dish. Combine orange juice, honey, and mustard in small saucepan; simmer until blended. Pour over chicken; bake at 400° F for 30 minutes.
Remove chicken to serving platter (yeah, I thought that was funny, too) and keep warm. In small saucepan, combine cornstarch and water; stir in pan juices from chicken. Cook and stir until thick and bubbly. Add orange pieces; heat 1 minute. Pour sauce over chicken on platter or serve separately to be spooned over hot cooked rice. Makes 2 servings (unless you used 3 chicken breasts, and then it serves 3, obviously).
I would definitely make this dish again. My husband, who is a texture eater and doesn't eat oranges for that reason alone, ate and liked each of the orange pieces on his plate. Win!