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Jeweled Chicken

Yield Makes 4 servings

Ingredients

  • 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
  • Salt

Nutrition 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

How to Make It

  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.