jglass
New member
Orange-Balsamic Chicken
16 ounces boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon margarine
2/3 cup chicken broth (no salt added)
1 1/2 teaspoons cornstarch
1/2 cup orange marmalade (low-sugar or sugar-free)
1 1/2 tablespoons balsamic vinegar
Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness.
Sprinkle with salt and pepper, then dredge in flour.
Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once.
Remove from skillet and keep warm.
Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
Stir in vinegar. Reduce heat to medium.
Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.
16 ounces boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon margarine
2/3 cup chicken broth (no salt added)
1 1/2 teaspoons cornstarch
1/2 cup orange marmalade (low-sugar or sugar-free)
1 1/2 tablespoons balsamic vinegar
Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness.
Sprinkle with salt and pepper, then dredge in flour.
Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once.
Remove from skillet and keep warm.
Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
Stir in vinegar. Reduce heat to medium.
Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.