3 Whole chicken breasts,halved
1 ts Salt divided
1/4 c Butter/margarine
2 1/2 tb Flour
2 tb Sugar
1/4 ts Dry mustard
1/4 ts Cinnamon
1/4 ts Ginger
1 1/2 c Hot cooked rice
Parsley for garnish
Orange slices for garnish
Sprinkle chicken breasts with 1/2 tsp. salt. Brown
in butter in skillet; remove. Add flour, sugar,
spices, and remaining 1/2/tsp. salt to dripings in
skillet; stir to smooth paste. Gradually stir in
orange juice. Cook, stirring constantly, until mixture
thickens and comes to boil. Add chicken breasts and
cover. Simmer over low heat until chicken is tender,
about 30-40 min. Remove chicken to serving platter.
Serve with hot cooked rice and sauce. Garnish with
orange slices and parsley.
