Chicken With Citrus Cream Sauce

Serves:

Ingredients:

1 1/2 lb Chicken breasts - boned,
-cubed
1 sm Onion - finely chopped
3 tb Flour - all-purpose
3 tb Butter - OR margarine
1 c Chicken broth
1 Lemon - sliced in half
-crosswise
1 Lime - sliced in half
-crosswise
1 Orange - sliced in half
-crosswise
1 c Whipping cream - OR Half and
-Half
1 ts Orange marmalade
Salt and white pepper to
-taste
1 pk Puff Pastry Shells - frozen
-style 10-oz. pkg.,

Method:

Number of Servings: 6 1 pkg.
Puff Pastry Shells - frozen style 10-oz.
pkg.
, baked according to package directions Coat chicken pieces with flour.
In a large saucepan, saute chicken in 1 1/2 tablespoons butter until half cooked, about 2 to 3 minutes.
Remove chicken and set aside.
Saute onion in remaining butter.
Squeeze half of the lemon, lime and orange into onion mixture.
Cook while stirring, until sauce reduces slightly.
Add chicken broth and marmalade.
Increase heat while stirring, reduce liquid to half.
Add whipping cream and reserved chicken; cook, stirring constantly until sauce thickens and just comes to a boil.
Season with salt and pepper.
Serve in warm pastry shells.
Slice remaining citrus fruit into wedges and use as garnish.
Serves 6.
Recipe from Pepperidge Farm, in frozen Puff Pastry Shells box.