Jeweled Chicken

Makes 4 servings


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4 frozen boned, skinned chicken breast halves (8 oz. each)
1 1/4 cups fat-skimmed chicken broth
1 teaspoon grated orange peel
1 cup orange juice
1/4 cup dry white wine
3/4 cup mixed dried fruit bits
1/3 cup dried cranberries
1 tablespoon cornstarch
1/4 cup minced green onions


1. Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.

2. Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.

3. Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.

Created date

June 2004

Nutritional Information

Calories 408
Caloriesfromfat 6.9 %
Protein 56 g
Fat 3.1 g
Satfat 0.8 g
Carbohydrate 35 g
Fiber 2.3 g
Sodium 179 mg
Cholesterol 132 mg