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1 (3 to 3 1/2 lb.) chicken,
cut up
1/4 c. butter or margarine
1 orange, unpeeled and sliced
2 Tbsp. flour
1 tsp. salt
1/4 tsp. cinnamon
1 c. orange juice
1/4 c. toasted almond slices

Power setting: High. Serves 4. Wash chicken and pat
dry. Heat Browning Dish* 6 minutes. When dish is hot, add
butter and sear skin side of chicken. Turn chicken over;
arrange with the meatiest parts at the edges. Distribute the
orange slices among the chicken pieces. Pour any drippings
left from browning the chicken into a 2-cup measure. Heat 30
seconds. Blend in the flour, salt and cinnamon. Slowly stir
in the orange juice. Cook, uncovered, 2 1/2 to 3 minutes or
until the sauce thickens and boils. Pour the thickened sauce
over the chicken. Cook, covered, with wax paper 17 to 20
minutes or until chicken is tender and no longer pink when
slashed, turning and rearranging the chicken twice during the
cooking time. Sprinkle with the toasted almonds and serve with
*The browning dish is a microwave dish with a special
element in the bottom which when preheated in the microwave
becomes as hot as a frying pan on the stove. Therefore, if you
do not own one, you may sear the chicken in the butter on top
of the stove and then arrange in an 7 x 11-inch baking dish.

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