Orange-Glazed Chicken with Rosemary

Photo by Cary L.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 2

    teaspoons canola or olive oil

  • 4

    boneless skinless chicken breasts (1 to 1 1/4 lb)

  • 1/4

    cup orange juice

  • 3/4

    cup reduced-sodium chicken broth

  • 1

    teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

  • 1/8

    teaspoon coarse ground black pepper

  • 2

    teaspoons Dijon mustard

  • 1

    naval orange, peeled, thinly sliced

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides. 2. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter. 3. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated. 4. Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs. Nutritional Information 1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 230mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 4g); Protein 26g Percent Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 4%; Iron 6% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

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