Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

Holiday-inspired flavors give this weeknight chicken dish a fragrant boost. Serve with quick-cooking wild rice and a spinach salad.

Recipe by Cooking Light September 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.

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  • Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.

  • Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.

Nutrition Facts

262 calories; calories from fat 15%; fat 4.5g; saturated fat 0.9g; mono fat 2.2g; poly fat 0.7g; protein 40g; carbohydrates 12.6g; fiber 0.1g; cholesterol 99mg; iron 1.4mg; sodium 234mg; calcium 25mg.
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