Directions:
- In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
- In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.79 Kcal (1008 kJ) | ||
| Calories from fat | 69.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 12% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 861.7mg | 36% | |
| Potassium | 525.94mg | 11% | |
| Total Carbs | 14.42g | 5% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 29.18g | 58% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.26 Kcal (453 kJ) | ||
| Calories from fat | 31.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 12% | |
|---|---|---|---|
| Cholesterol | 37.59mg | 28% | |
| Sodium | 387.42mg | 36% | |
| Potassium | 236.46mg | 11% | |
| Total Carbs | 6.48g | 5% | |
| Sugars | 3.08g | 27% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 13.12g | 58% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 9.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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