By Kath Kendrick, Norwich
Ingredients
4 chicken breasts on the bone
1 small can of mandarin oranges
50g (2oz) butter
1 level tbsp plain flour
2 level tbsp tomato ketchup
1 level tbsp vinegar
2 level tsp Colman’s Mustard Powder
1 level tsp Worcester Sauce
½ tsp salt
Pepper
1 level tsp corn flour
Instructions
- Remove skin from the chicken and place in a large roasting tin
- Drain oranges, reserving the juice, and chop the fruit
- Beat the butter until creamy
- Mix in all other ingredients except the corn flour and half the oranges
- Spread the mixture over the chicken and pour a little juice around
- Bake for one hour in the oven
- Blend the corn flour with a little water, juices from the roasting tin and remaining orange juice. Cook gently for three minutes on the hob
- Pour the sauce over the chick and serve with roast potatoes, green vegetables and the remaining oranges.
