A wonderful rich glaze dresses up this chicken for company. Serve with couscous and steamed green beans.
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon margarine or butter
2/3 cup low-sodium chicken broth
1 1/2 teaspoons cornstarch
1/2 cup low-sugar orange marmalade
1 1/2 tablespoons balsamic vinegar
Orange slices (optional)
How to Make It
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Spinkle with salt and pepper; dredge in flour.
Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 to 10 minutes or until done, turning once. Remove chicken from skillet, and keep warm.
Combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet, and cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1 to 2 additional minutes or until thoroughly heated. Garnish with orange slices, if desired.