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Prep 10min
Total35min
Servings4
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Ingredients
1
tablespoon butter or margarine
4
boneless skinless chicken breast halves (1 1/4 pounds)
1
teaspoon cornstarch
1/2
teaspoon ground mustard
1/2
cup orange juice
1/4
cup orange marmalade
2
tablespoons soy sauce
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Steps
1
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
2
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
3
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
4
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
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This dish is especially delicious when served over rice.
Use apricot, peach or pineapple preserves for the orange marmalade.
You can purchase individually frozen chicken breasts in a bag in the frozen foods section. It's easy to take out just the number you need!
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
560 mg
Potassium
300 mg
Total Carbohydrate
17 g
Dietary Fiber
0g
Protein
27 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Fruit; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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