Ingredients:
2/3 Cups All White Flour
1/2 Teaspoon Dried Basil
1/4 Teaspoon Leaf Tarragon
2-3 Tablespoons Oil
6 Large Boneless, Skinless, Chicken Breast Halves
1 Can Frozen Orange Juice, Thawed
1/2 Cup White Wine Vinegar
2/3 Cup Packed Brown Sugar
6 Ounce Box Long Grain Wild Rice, Cooked
Information:
Serving Size 6
312 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
Preheat oven to 350. Mix flour, 1 teaspoon salt, 1/2 teaspoon pepper and spices in baggie. Pour oil into a large skillet and heat. Coat chicken in flour mixture and brown both sides of chicken. In a small bowl, mix orange juice, 1/4 cup water, vinegar and brown sugar. When chicken breasts brown, place in sprayed baking dish, cover with orange juice mixture and bake uncovered for 1 hour. Serve chicken and orange sauce over rice.
