Orange Balsamic Chicken

Orange Balsamic Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4 (4 ounce) skinned, boned chicken breast halves

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup all-purpose flour

  • 1-tablespoon margarine

  • ⅔ cup canned no salt added chicken broth

  • 1 ½ teaspoons cornstarch

  • ½ cup low sugar orange marmalade

  • 1 ½ tablespoons balsamic vinegar

  • Orange slices (optional


Place chicken between two sheets of heavy-duty plastic wrap; flatten to ½ inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8-10 minutes or until done, turning once. Remove chicken from skillet; keep warm. Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning until thoroughly heated. Garnish with orange slices, if desired.


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