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Add a photoServings: 2
Ingredients
- 1 tbsp. oil
- 2 tbsp. flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 4 chicken breast halves, skinned & boned
- 1/4 c. orange juice
- 5 tbsp. orange marmalade
- 1 (16 ounce.) can whole baby carrots, liquid removed
- 1 (10 ounce.) pkg. frzn peas & pearl onions
Directions
- In 10" skillet, over medium heat, heat oil till warm, 3 min.
- Meanwhile, on sheet of wax paper, mix together flour, salt and paprika. Coat chicken pcs. Brown chicken in warm oil, 3 min on each side.
- In small bowl, mix together orange juice and 4 Tbsp. of the marmalade. Pour over chicken. Reduce heat to medium low. Cover and cook 6 min. Remove chicken. Stir liquid removed carrots and frzn peas and onions into skillet. Place chicken on top. Spread remaining 1 Tbsp. marmalade over chicken. Cover and cook over medium high for 5 min, or possibly till heated through. Serves 4. (Good served with rice.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 374 | |
| Calories from Fat 74 | 20% |
| Total Fat 8.37g | 10% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.2g | |
| Cholesterol 54mg | 18% |
| Sodium 677mg | 28% |
| Potassium 480mg | 14% |
| Total Carbs 50.83g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 35.97g | 24% |
| Protein 25.52g | 41% |
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