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Chicken Breasts w/Kumquats (M, TNT)
Source: "Sephardic Israeli Cuisine," by Sheilah Kaufman
Serves: 4

2 whole chicken breasts, boned, skinned, cut in long strips
All-purpose flour
Freshly ground pepper
3 tablespoons margarine
Juice of 2 oranges
Juice of 1 lemon
5 tablespoons honey
Few dashes of Tabasco or favorite hot sauce
6 to 8 sliced fresh kumquats, if not available used preserved kumquats (in a jar)

Toss chicken strips in flour mixed with a little salt and pepper and shake off the excess.

In a large skillet, melt the margarine and sauté the chicken just until it starts to firm up and is done. Remove the chicken from pan, place on a plate, and keep warm.

Add the orange juice, lemon juice, honey, Tabasco, and kumquats to the pan.

Reduce heat to low and simmer the ingredients for a few minutes, stirring.

When the mixture is reduced to a sauce consistency, return the chicken to the pan, and stir well to coat each piece with sauce. Serve with rice.

Author's Note: If a variation is desired, fresh kumquats can be sliced in half and added to a caramelized sugar syrup (half sugar/half water) to cook for a few minutes. A little orange liqueur can be added for flavor.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A