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Orange Glazed Chicken

I make this colorful main dish at least once a month—our grandkids love it. The original recipe called for a cut-up fryer, but I use boneless chicken breasts because they're convenient and cook more quickly.—Janice Mitchell, Aurora, Colorado

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons butter
1 teaspoon salt, optional
1/8 teaspoon pepper
1/8 teaspoon ground ginger
2 cups sliced carrots
1 small onion, sliced into rings
1 tablespoon cornstarch
2/3 cup orange juice
1/3 cup orange marmalade
3 to 4 tablespoons brown sugar
1 tablespoon lemon juice

Directions

In a skillet, saute chicken in butter for 4-5 minutes or until
lightly browned. Sprinkle with salt if desired, pepper and ginger.
Stir in carrots and onion.
In a small bowl, combine cornstarch and orange juice until smooth.
Stir in marmalade, brown sugar and lemon juice; add to skillet.
Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or
until vegetables are tender. Yield: 4 servings.

Nutrition Facts: 1 serving (prepared with reduced-fat margarine,

2 of 2

Orange Glazed Chicken (continued)

Nutrition Facts: spreadable fruit orange marmalade and artificial sweetener equivalent to 4 tablespoons sugar and without salt) equals 280 calories, 7 g fat (0 saturated fat), 73 mg cholesterol, 151 mg sodium, 32 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.