Orange Balsamic Chicken

By á-2338

Ingredients

• 4 (4 ounce) skinned, boned chicken breast halves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 1-tablespoon margarine
• 2/3 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

Preparation

Step 1

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.