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Mandarin Orange Chicken Recipe

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In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouth-watering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 30 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons honey mustard
1/4 teaspoon dried rosemary, crushed
1 can (11 ounces) mandarin oranges, drained
1 teaspoon grated orange peel
Hot cooked rice, optional

Directions

Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides.
Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange peel. Serve with rice if desired. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sugar marmalade; calculated without rice) equals 254 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 240 mg sodium, 21 g carbohydrate, 1 g fiber, 0 protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Mandarin Orange Chicken published in Quick Cooking November/December 2004, p33

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