Orange-Sauced ChickenSubmitted by: ILLUDWINNEPOOH4
IntroductionAdapted from Cooking Light Super Fast Suppers, p. 185 Adapted from Cooking Light Super Fast Suppers, p. 185
1/4 c fresh orange juice
1/4 c fat-free chicken broth
1 TBSP orange marmalade
1 tsp fresh lemon juice
3/4 tsp cornstarch
1/8 tsp dried rosemary
1/8 tsp salt
1/4 tsp black pepper
2 4-oz skinless, boneless chicken breast halves
1 TBSP Italian-seasoned breadcrumbs
2 tsp olive oil
1 tsp chopped fresh flat-leaf parsley
Dredge chicken in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium high heat. Add chicken, and cook 3-4 minutes on each side or just until lightly browned on both sides. Add broth mixture; cover, reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until chicken is done. Sprinkle with parsley.
Yield: 2 servings.
Serving size: 1 chicken breast half and about 1/4 cup sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.