Mandarin Orange Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 boneless skinless chicken breast halves (4 ounces each)
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon canola oil
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1/2 cup orange juice
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1/4 cup orange marmalade
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2 tablespoons honey mustard
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1/4 teaspoon dried rosemary, crushed
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1 can (11 ounces) mandarin oranges, drained
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1 teaspoon grated orange zest
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Hot cooked rice, optional
Directions
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1.
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.
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2.
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 zest. Serve with rice if desired.
Nutrition Facts
1 serving (calculated without rice): 273 calories, 7g fat (1g saturated fat), 63mg cholesterol, 274mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
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