Yield
4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)

Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.

How to Make It

Step 1

Sprinkle chicken with salt and pepper. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.

Step 2

Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once.

Ratings & Reviews

catscooking's Review

catscooking
November 17, 2014
Easy, quick, and delicious. I served the chicken over rice, which was a nice combination. I used sautéed sugar snaps with toasted sliced almonds as a side. Next time I will cut back on the butter and oil to brown the chicken, however.