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"I came up with this aromatic dish one day when I wanted something delicious that was also quick and easy," Gloria Warczak writes from Cedarburg, Wisconsin. "The orange flavor reminds me of the South Sea islands."
Nutritional Analysis: 1 serving (prepared with fat-free French dressing and reduced-sodium bouillon) equals 625 calories, 17 g fat (5 g saturated fat), 105 mg cholesterol, 1,377 mg sodium, 78 g carbohydrate, 3 g fiber, 36 g protein.
Originally published as Mandarin Orange Chicken in Cooking for 2 Summer 2005, p 39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 30, 2011 by Sissy15
I followed this recipe exactly with ho-hum results. I baked it an additional 1/2 hour, covered, before it was done and the legs were still not as tender as we like. Plus, there was only a hint of orange flavor in the gravy. Perhaps adding a splash of real orange juice would help?
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