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Chicken with Mandarin Oranges

Yield 4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)
Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.

Ingredients

  • 1 1/2 pounds chicken breast tenders
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • Cooking spray
  • 1/2 cup orange marmalade
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dry mustard
  • 1 (7-ounce) can mandarin oranges, drained

Nutrition Information

  • calories 364
  • caloriesfromfat 18 %
  • fat 7.4 g
  • satfat 2.7 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 39.9 g
  • carbohydrate 34.5 g
  • fiber 1.3 g
  • cholesterol 106 mg
  • iron 1.5 mg
  • sodium 599 mg
  • calcium 44 mg

How to Make It

  1. Sprinkle chicken with salt and pepper. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.

  2. Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once.