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Mandarin Orange Chicken

 Mandarin Orange Chicken
In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouthwatering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.—Ms. Clara M. Coulston, Washington Court House, Ohio
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 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,

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Mandarin Orange Chicken (continued)

Nutritional Facts: 21 g carbohydrate, 1 g fiber, 0 protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.