CHICKEN FRUITILLA
Donna / Trentonian Cookbook Winner
4 chicken breasts, boned
1/3 cup flour1 tsp paprika
3 tbsp margarine
2 envelopes chicken boullion
1-3/4 cups boiling water
1 tbsp dried minced onion
2 tbsp lemon juice
1 tbsp corn starch
2 10 oz cans mandarin orange segments, drained
2 cups seedless green grapes
3 cups hot cooked rice
Cut chicken into 1" cubes.
Mix flour and paprika in a paper bag, add chicken pieces and shake until coated.
Melt margarine in a skillet.
Cook chicken pieces slowly, turning gently until browned on all sides.
Combine chicken boullion, boiling water, minced onion and lemon juice.
Pour into skillet, heat to boiling.
Reduce heat, cover and simmer for 30 minutes until chicken is tender.
Mix cornstarch with a little water to make a paste.
Stir into liquid (you may have to add 1/2 to 3/4 cup of water at this point to make sufficient liquid). Cook, stirring constantly, until mixture thickens and boils.
Gently stir in mandarin orange segments and grapes.
Heat just until warmed through.
Serve over a bed of hot, steaming rice.