Chicken breasts in orange sauce
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Chicken breasts in orange sauce
  Chicken    Orange    Citrus    Sauces  
Last updated 6/12/2012 1:13:38 AM. Recipe ID 42163. Report a problem with this recipe.
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      Title: Chicken breasts in orange sauce
 Categories: Chicken bre, Citrus
      Yield: 4 Servings
      4 lg Navel oranges
      4 md Skinless chicken breast
           -halves with bones; (about 2
           -1/2 pounds)
    1/2 ts Salt
    1/2 ts Coarsely ground black pepper
    1/4 ts Dried thyme leaves
      1 tb Olive oil
    1/2 c  Chicken broth
    1/4 c  Orange marmalade
      1 ts Cornstarch
  1. With vegetable peeler, remove four 3-inch-long strips peel (about
  3/4 inch wide each) from 1 orange. Cut peel lengthwise into very thin
  slivers. Squeeze enough juice from 2 oranges to equal 2/3 cup. Cut
  peel and white pith from remaining 2 oranges. Cut each orange in half
  from stem to blossom end, then cut each half crosswise into
  1/4-inch-thick slices; set aside.
  2. Rub chicken breasts with salt, pepper, and thyme. In nonstick
  12-inch skillet, heat olive oil over medium-high heat until hot. Add
  chicken breasts and cook until golden, about 6 minutes, turning once.
  Add orange juice, orange-peel strips, and chicken broth; heat to
  boiling. Reduce heat to low; cover and simmer 20 minutes or until
  juices run clear when chicken is pierced with tip of knife.
  3. In cup, mix orange marmalade and cornstarch until blended. Transfer
  chicken breasts to warm platter; keep warm. To same skillet, add
  marmalade mixture; heat to boiling. Cook, stirring constantly, 1
  minute, until sauce thickens slightly. Stir in orange slices; heat
  through. Spoon sauce over chicken breasts on platter.
  Each serving: About 305 calories, 35 g protein, 29 g carbohydrate, 6 g
  total fat (1 g saturated), 82 mg cholesterol, 460 mg sodium.

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Recipe ID 42163 (Apr 03, 2005)

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