3 large chicken breasts, skinless, boneless
2 TBS shortening
1 envelope dry onion soup mix
1 cup orange juice
1 cup red wine (use the good stuff)
2 TBS flour
1/4 cup water
In fry pan, brown chicken in shortening. Add soup mix, orange juice and wine. Cover and simmer for 45-60 min. until chicken is tender. Remove chicken to serving platter. Combine flour and water; mix until smooth. Add to pan drippings. Cook until thickened, stirring constantly. Spoon sauce over chicken as it cooks to add flavor. Serve with extra sauce over rice.