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Breast of Chicken with Orange Sauce

Yield 6 servings.

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

Nutrition Information

  • calories 198
  • caloriesfromfat 25 %
  • fat 5.6 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.7 g
  • carbohydrate 7.1 g
  • fiber 0.0 g
  • cholesterol 73 mg
  • iron 0.0 mg
  • sodium 164 mg
  • calcium 0.0 mg

How to Make It

  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.

Light and Luscious