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Mandarin Chicken Recipe

Photo by: Taste of Home

“This tropical medley was a favorite of my mother-in-law,” writes Lynda Heminger from Yankton, South Dakota. “She's since passed away, but I love to make it for my father-in-law-it was their special dish. Because it's fast and delicious, it's also ideal for company.”

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 30 min.

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Crisco® Pure Olive Oil
2 tablespoons all-purpose flour
1/2 cup chicken broth
1-1/2 cups orange juice
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (11 ounces) mandarin oranges, drained
1 cup pineapple chunks
1/3 cup golden raisins
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice, optional

Directions

Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in oil for 4-5 minutes on each side or until no longer pink. Remove chicken and keep warm.
In a small bowl, combine flour and broth until smooth; stir into skillet. Add the orange juice, peppers, oranges, pineapple, raisins, pepper flakes, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice if desired. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 2/3 cup pineapple mixture (calculated without rice) equals 320 calories, 6 g fat (1 g saturated fat), 94 mg cholesterol, 213 mg sodium, 29 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 very lean meat, 1-1/2 fruit, 1/2 starch, 1/2 fat.

Mandarin Chicken published in Simple & Delicious September/October 2007, p30