Chicken with Orange Sauce

3 boneless, skinless chicken breasts, cut into tenders
Salt and ground pepper
8 Tablespoons soy sauce
Zest strips of 2 oranges
Orange juice (about 1 1/2 cups)
6 oz white wine
6 oz chicken or vegetable stock
Corn starch for thickening

Heat orange juice, zest, wine an stock to boiling and continue to reduce. Season chicken lightly with salt and pepper then brown lightly in olive oil. Turn, add soy sauce and continue to let cook through by letting stand in hot pan. When orange mixture is reduced, thicken with corn starch if needed before pouring over chicken. Serve immediately.

This was our successful creation for a low-fat, no sugar duck with orange sauce. We enjoyed it very much, and there is a little left over for lunch use. One other idea that I might try is to use Grand Marnier rather than some or all of the white wine.

Easter Lamb and Asparagus

Yesterday was Easter in London. We invited Ryan Schiedermayer for dinner last night. Our roast lamb shoulder was delicious! It weighed about 1.36 kilos so I roasted it in foil about 2 hours in foil and then another half hour with the foil removed before letting it rest for about 15 minutes before cutting it for serving. The seasoning was amazingly easy and something I'd never tried. I made a paste of flour, minced garlic, lemon juice and a bit of salt and pepper. I roasted it at about 210℃ (425℉). I actually turned the oven up just a bit the last few minutes to it would be about 250℃ (450℉) to cook the asparagus. The internal temperature for the meat is to be about 170℉.

After I took the meat out of the oven, I put in the asparagus. It too, is easy and delicious! Put asparagus on a baking sheet and drizzle with olive oil and sprinkle with grated Parmesan cheese. Just before serving drizzle with balsamic vinegar.

To complete our meal we had potato salad, deviled eggs, green salad, and for dessert fresh fruit and lime pie! Wanted to have enough to fill up a healthy college boy, you know. He seemed to like it all, and so did my sweet husband, Dick.