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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A wonderful rich glaze dresses up this chicken for company. Serve with couscous and steamed green beans. Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup all-purpose flour |
1 tablespoon margarine or butter |
2/3 cup low-sodium chicken broth |
1 1/2 teaspoons cornstarch |
1/2 cup low-sugar orange marmalade |
1 1/2 tablespoons balsamic vinegar |
orange slices (optional) |
Directions:
1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Spinkle with salt and pepper; dredge in flour.
2. Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 to 10 minutes or until done, turning once. Remove chicken from skillet, and keep warm.
3. Combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet, and cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1 to 2 additional minutes or until thoroughly heated. Garnish with orange slices, if desired.
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