Andalusian Orange Chicken
1 pkg. chicken strips
1 stick of butter
3 Tbsp. olive oil
1/2 c. minced onion
2 cloves garlic, minced
1/2 c. pimiento stuffed olives
1 jalapeno, cut up
3 c. orange juice
1/2 c. Maurice Carrie Muscat Canelli
Coat chicken strips in seasoned flour. Melt butter and olive oil. Brown the strips. When they appear to have a nice golden color add onion and garlic and brown a bit more. Add everything but Muscat Canelli, simmer a few minutes, then add the wine. Serve with pasta or Spanish rice.
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