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Prep and Cook Time:
30 min.

2-1/2 to 3 lbs. frying chicken, cut up
2 tbl. butter or margarine, melted
1/2 tsp. seasoned salt blend
1/8 tsp. pepper
3 tbl. brown sugar
1 tbl. cornstarch
1/4 tsp. salt
1/8 tsp. ground ginger
1/3 cup orange juice
1/3 cup orange marmalade
1 tsp. lemon juice
1/3 cup Burgundy
1 orange, thinly sliced

In a large frying pan, brown the chicken in butter.
Season with salt and pepper.
Add the remaining ingredients, except Burgundy and orange slices.
Reduce heat; cover. Simmer, stirring occasionally, 25 minutes until tender.
Add Burgundy and orange slices. Continue simmering 10 minutes.
Serve hot.

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