Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel. 44
halves, skinless, boneless
salt and black pepper
In a large skillet, melt butter. Add chicken, salt and pepper. Brown chicken on both sides until chicken in thoroughly cooked. Remove and set aside.
Add flour to the skillet. Cook over low heat about 1 to 2 minutes. Add orange juice concentrate, water and cinnamon. Simmer, stirring until sauce is thickened.
Return chicken to skillet, spooning sauce over it. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve.