Orange-Glazed Chicken with Rosemary

Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.

 

Prep Time:15 min

Start to Finish:30 min

makes:4 servings

2	teaspoons canola or olive oil
4	boneless skinless chicken breasts (1 to 1 1/4 lb)
1/4	cup orange juice
3/4	cup reduced-sodium chicken broth
1	teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/8	teaspoon coarse ground black pepper
2	teaspoons Dijon mustard
1	naval orange, peeled, thinly sliced

1.	In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
2.	Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
3.	Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
4.	Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 230mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 4g); Protein 26g Percent Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 4%; Iron 6% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

From eatbetteramerica.