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Mandarin Orange Chicken

Total Time

Prep/Total Time: 30 min.

Makes

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

  • 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 zest
  • Hot cooked rice, optional

Directions

  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.
  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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