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Citrus Honey Mustard Chicken - meat

Posted by : Karen Selwyn

This isn't a traditional Sephardic recipe; the use of tomato 
sauce rather than diced tomatoes is one of the obvious clues. 
However, it certainly evokes the flavors of traditional 
Sephardic cooking through its use of orange and lemon juice 
and honey.

Citrus Honey Mustard Chicken

3 lbs chicken breasts
1 cup chopped onion
1 teaspoon diced garlic 
vegetable oil
1 (8 oz) can tomato sauce
3/4 cup orange juice
1/4 cup lemon juice
1/4 cup honey
2 tablespoons prepared mustard
1 teaspoon salt
1/4 teaspoon pepper 
1/2 teaspoon dried tarragon

Mix all ingredients except chicken, onions, garlic and oil in 
a small bowl.  Set aside.

Saute chicken breats in oil approximately 3 minutes on each 
side.  Set chicken aside.  Saute onions in oil over medium 
heat until limp and translucent.  As onions cook, estimate 
when they are close to being done.  Add garlic to saute along 
with onions the last two-three minutes of cooking.

Return chicken to skillet.  Pour sauce over chicken.  Simmer, 
covered, about 30-40 minutes, until chicken pierces easily 
with a fork. 

These recipes were part of an article in the 10/28 edition 
of the PALM BEACH JEWISH JOURNAL NORTH highlighting the 
cookbook, EAT AND BE SATISFIED, published by Bais Yaakov of 
Miami.

Gertrude and Martin Peller  
Karen Peller Selwyn

*   *   *   *   *   *   *

I know many people look for homespun cookbooks, so I am 
printing information about how to order a copy.  I have no 
connection with the school or the cookbook.

Bais Yaakov Cookbook
Beth Jacob High School
1110 N.E. 163 Street
North Miami Beach, Florida 33162

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