Chicken & Orange
|2||ea||Whole Chicken Breasts (deboned)|
|1||cup||Ener-G Brown Rice Flour|
|ea||Oil for deep-frying|
|ea||butter or margarine (melted)|
|1⁄3||cup||dry white wine|
|3||ea||Cut Orange segments|
Debone and deskin chicken. Combine 1 cup Ener-G Pure Brown Rice Flour, 1-cup water, pepper and nutmeg and mix thoroughly. Heat oil to 350 degrees F. in electric wok. Dip chicken breasts in butter coating thoroughly and gently. Drop them into hot oil one at a time. Fry 15 to 20 minutes until brown. Place on paper towels to drain. Wash wok. For sauce combine in wok the orange juice, dry white wine, orange segments and Brown Rice Flour. Simmer and add cinnamon. Stir constantly. Warm chicken in oven. Serve with sauce.