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  Recipe Home » Poultry » WALDORF CHICKEN
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  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 559
6 small chicken breast halves (about 3 lb.), boned and skinned
1 C. unsweetened apple juice
1 Tbls. lemon juice
1/4 tsp. salt
1/4 tsp. ground ginger
1 Tbls. cornstarch
2 C. coarsely chopped un-pared red apples (about 2 medium)
1 C. diagonal slices celery (about 2 medium stalks)
3 Tbls. raisins
1 Tbls. sliced green onion (with top)
Remove excess fat from chicken. Place chicken, 1/2 C. of the apple juice, the lemon juice, salt and ginger in a 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm. Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.
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