Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.
1 1/2 pounds chicken breast tenders
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 teaspoons olive oil
1/2 cup orange marmalade
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 (7-ounce) can mandarin oranges, drained
How to Make It
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.
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.
Easy, quick, and delicious. I served the chicken over rice, which was a nice combination. I used sautéed sugar snaps with toasted sliced almonds as a side. Next time I will cut back on the butter and oil to brown the chicken, however.
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