1/2 cup flour2 tsp. salt
2-3 boneless skinless breast-halves, cut in large chunks (raw)
oil for frying
1/4 onion, sliced in thin slices (optional)
Sauce:
6 oz. Orange juice concentrate (or OJ/Pineapple blend)
3/4 cup water
1/4 cup brown sugar
1/2 tsp. nutmeg
2 Tbl. cornstarch
Combine flour and salt in plastic bag. Add chicken pieces and shake to coat. Fry chicken in oil in non-stick skillet...but only fry until they are nicely browned (don't worry about cooking the whole way through, as they'll cook some more in the oven and you don't want it to be dry & overcooked). Drain on paper towel and put in baking dish.
If desired, fry onion slices in left-over oil. When browned, drain and spread over top of chicken pieces.
For sauce, combine all ingredients in a saucepan, whisking cornstarch into the cold water before starting to heat. When thickened, pour over chicken. Cover tightly with foil and bake at 325 degrees for about 20-30, testing to make sure chicken is done (but not overdone!).
Serve over rice.
