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Ingredients
- 4 lrg Navel oranges
- 4 med Skinless chicken breast halves with bones, (about 2 1/2 pounds)
- 1/2 tsp Salt
- 1/2 tsp Coarsely grnd black pepper
- 1/4 tsp Dry thyme leaves
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Chicken broth
- 1/4 c. Orange marmalade
- 1 tsp Cornstarch
Directions
- 1. With vegetable peeler, remove four 3-inch-long strips peel (about 3/4 inch wide each) from 1 orange. Cut peel lengthwise into very thin slivers.
- Squeeze sufficient juice from 2 oranges to equal 2/3 c.. Cut peel and white pith from remaining 2 oranges. Cut each orange in half from stem to blossom end, then cut each half crosswise into 1/4-inch-thick slices; set aside.
- 2. Rub chicken breasts with salt, pepper, and thyme. In nonstick 12-inch skillet, heat extra virgin olive oil over medium-high heat till warm. Add in chicken breasts and cook till golden brown, about 6 min, turning once. Add in orange juice, orange-peel strips, and chicken broth; heat to boiling. Reduce heat to low; cover and simmer 20 min or possibly till juices run clear when chicken is pierced with tip of knife.
- 3. In c., mix orange marmalade and cornstarch till blended. Transfer chicken breasts to hot platter; keep hot. To same skillet, add in marmalade mix; heat to boiling. Cook, stirring constantly, 1 minute, till sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken breasts on platter.
- Notes: Use sweet seedless oranges for this flavorful entree. Work Time: 15 min; Total Time: 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 37 | 20% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 380mg | 16% |
| Potassium 327mg | 9% |
| Total Carbs 27.33g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 20.9g | 14% |
| Protein 12.0g | 19% |
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