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Orange-Balsamic Chicken

Yield 4 servings
A wonderful rich glaze dresses up this chicken for company. Serve with couscous and steamed green beans.

Ingredients

  • 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)

Nutrition Information

  • calories 191
  • caloriesfromfat 20 %
  • fat 4.3 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.3 g
  • carbohydrate 8.6 g
  • fiber 0.2 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 260 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

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