In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouth-watering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.
SERVINGS: 4 CATEGORY: Main Dish METHOD: TIME: Prep/Total Time: 30 min.
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each) 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 1/2 cup orange juice 1/4 cup orange marmalade 2 tablespoons honey mustard 1/4 teaspoon dried rosemary, crushed 1 can (11 ounces) mandarin oranges, drained 1 teaspoon grated orange peel Hot cooked rice, optional (ADD POINTS FOR RICE)
Directions: Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the flour, salt and pepper; coat chicken. In a large skillet, brown chicken in oil on both sides. Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange peel. Serve over rice if desired. Yield: 4 servings.
Nutrition Facts One serving: (prepared with reduced-sugar marmalade; calculated without rice) Calories: 254 Fat: 6 g Saturated Fat: 1 g Cholesterol: 66 mg Sodium: 240 mg Carbohydrate: 21 g Fiber: 1 g Protein: 0 g Diabetic Exchange: 3 lean meat, 1-1/2 fruit
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
