Nearly every Friday, my husband and I get together with his side of the family for dinner. We used to go out to eat (and still do on occasion), but now that a few of us are dieting, my mother-in-law cooks at the house. This past Friday, she made Mandarin Chicken Skillet.
For having broccoli in it (I’m not a huge fan), it wasn’t half bad. It definitely wasn’t as sweet as we expected it to be – it’s more like an orange broth than a sweet and sour sauce – but I’d make it again. Well, I would if my husband liked it. My mother-in-law said a little bit of brown sugar could probably add the sweetness the dish was lacking.
Mandarin Orange Skillet
Makes 4 servings
Taken from AllRecipes
1 cup fresh broccoli florets
1 tablespoon butter
2 pounds skinless, boneless chicken breast meat – cubed
1 1/2 cups sliced fresh mushrooms
3 teaspoons all-purpose flour
2/3 cup water
1/3 cup undiluted, thawed orange juice concentrate
2 cubes chicken bouillon
1 (11 ounce) can mandarin orange segments, drained
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool and set aside.
Heat butter in a large skillet over medium high heat. Saute chicken in butter until browned. Remove from skillet and set aside.
Saute mushrooms in skillet for 1 minute; remove from skillet and set aside. Stir in flour, water, orange juice concentrate and seasoning.
Heat to boiling, stirring. Simmer, stirring, for 4 minutes. Return chicken and mushrooms to skillet; stir in orange segments, green onion and broccoli. Heat through and serve.
(Note: I think we may have added a little bit more than the recommended amount of mushrooms.)
Served with southern green beans (minus the almond slivers), spaghetti squash, and garlic bread.
And, yes, I even ate the broccoli!
Diary of a Missouri Foodie 