Jeweled Chicken

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

Preparation

1. 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. 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. 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.