- 2
Ingredients
- 1/2 cup low-salt chicken broth
- 1 Tbsp. red-wine vinegar
- 1 Tbsp. orange marmalade
- 1/2 tsp. Dijon mustard
- 1/2 tsp. cornstarch
- 8 oz. chicken breast meat
- 1/4 tsp. salt
- 1/8 tsp. ground pepper
- 1 Tbsp. extra-virgin olive oil, divided
- 1 large shallot, minced
- 1/2 tsp. grated orange zest
Preparation
Step 1
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt & pepper. Heat 2 tsp. oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate.
Add the remaining 1 tsp. oil and shallots to the pan and cook, sitrring often, until beginning to brown. Whisk the broth mixture and ad it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cok until the sauce is slightly reduced and thickened. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through. Remove from the heat and stir in orange zest.
Per Serving: 213 calories; 8 g fat, ( 1 g sat. fat, 5 g mono unsaturated fat); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.