*Chicken Mandalay

• 4 whole chicken breasts
• 1/4 c. butter or margarine
• 1 (10 1/2 oz.) can consomme
• 1/2 tsp. curry powder
• 1 Tbsp. instant minced onion
• 1 tsp. salt
• pepper to taste
• 1 (11 oz.) can mandarin oranges
• 1 tsp. lemon juice
• 2 Tbsp. cornstarch
• 1 c. fresh dates, sliced
• 1 c. thinly sliced green pepper

1. Cut chicken into chunks or slices.
2. In a large skillet, melt butter.
3. Saute chicken until golden brown; set aside.
4. Combine consomme, curry powder, onion, salt and pepper.
5. Pour over chicken. Cover and simmer for 45 minutes.
6. Drain oranges, reserving syrup. Combine syrup, lemon juice and cornstarch.
7. Cook, stirring, until thickened and clear.
8. Add dates and green pepper; simmer for 3 to 4 minutes.
9. Stir in orange sections.
10. Combine orange sauce with chicken mixture.
11. Serve over rice.
12. Serves 6 to 8.

chicken breasts, butter, consomme, curry powder, onion, salt, pepper, mandarin oranges, lemon juice, cornstarch, fresh dates, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368086 (may not work)