Chicken with Mandarin Oranges

recipe
Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.

Yield:

4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Robyn Webb,

Cooking Light

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note