Marsha Murray says this tender chicken with its full-flavored sauce is a lifesaver on busy nights. "This entree is quick to prepare and uses ingredients I always have on hand," says the Niverville, Manitoba reader. "It has become a family favorite."
“My mother used to prepare orange chicken with rice back in the ‘60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color.” —Helen Glazier, Seattle, Washington
“Even though it doesn't take long to put together, this flavorful chicken tastes like it simmered all day. It’s wonderful with mashed potatoes and a green vegetable.”—Kathy Anderson, Rockford, Illinois
KATHY’S TIP: You can easily peel the garlic cloves by smashing them slightly with the flat side of a chef’s knife, or buy cloves that are already peeled to save time.