Rosemary Chicken

18 ingredients
10 steps

Ingredients

  • 2 1/2 Tbsp. rosemary (dried)
  • 2/3 c. dry vermouth
  • 3 Tbsp. water
  • 4 Tbsp. margarine
  • 6 oz. orange juice concentrate
  • 2 Tbsp. dry vermouth
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 4 chicken breasts
  • 1/2 c. orange juice
  • 3/4 c. flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. pepper
  • 6 Tbsp. margarine
  • 6 Tbsp. oil
  • 1 1/2 c. raw rice
  • 16 oz. peas

Directions

  1. 1
    Combine the first 3 ingredients.
  2. 2
    Bring to boil and set aside. Combine margarine, orange juice concentrate, vermouth, salt and pepper; set aside.
  3. 3
    Wash and pat dry chicken.
  4. 4
    Dip into orange juice, then into flour mixture (flour, salt, ginger and pepper). Brown chicken in margarine and oil.
  5. 5
    Add rosemary seasoning; simmer for 15 to 20 minutes, or until liquid evaporates.
  6. 6
    Cook rice; blend with peas and half of margarine mixture.
  7. 7
    Spread rice on bottom of ovenproof dish.
  8. 8
    Arrange chicken; cover with remaining margarine mixture.
  9. 9
    Bake at 375° for 40 minutes, covered.
  10. 10
    Remove cover and cook for 10 minutes further.

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