Breast of Chicken with Orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon freshly ground pepper |
1 tablespoon reduced-calorie margarine, melted |
vegetable cooking spray |
1 tablespoon reduced-calorie margarine |
1 tablespoon minced shallots |
1 cup unsweetened orange juice |
1/4 cup madeira |
1/2 teaspoon minced garlic |
1 1/2 cups canned no-salt-added chicken broth, undiluted |
1/4 cup evaporated skimmed milk |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
Directions:
1. Sprinkle chicken with 1/4 teaspoon pepper, and brush with 1 tablespoon melted margarine. Place chicken on rack of a broiler pan coated with cooking spray. Bake at 375° for 16 to 18 minutes or until chicken is done. Transfer chicken to a serving platter, and keep warm.
2. Coat a small nonstick skillet with cooking spray; add 1 tablespoon margarine. Place over medium-high heat until margarine melts. Add shallots, and saute 1 minute or until tender. Add orange juice, Madeira, and garlic; cook over high heat 14 minutes or until mixture is reduced to about 1/4 cup. Add broth, and cook 15 minutes or until mixture is reduced to about 3/4 cup. Add evaporated skimmed milk, and cook 10 minutes or until mixture turns caramel colored and is reduced to about 1/4 cup. Stir in salt and 1/8 teaspoon pepper. Drizzle sauce evenly over chicken breast halves.
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