| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Low-fat | 4 | Servings | |
INGREDIENTS
| 4 | Medium skinless, boneless | |
| Chicken breast halves | ||
| (about 1 pound total) | ||
| Nonstick spray coating | ||
| 1 1/2 | ts | Cornstarch |
| 1/2 | ts | Finely shredded orange peel |
| 1/8 | ts | Salt |
| 1/2 | c | Orange juice |
| 1 | tb | Orange liqueur or orange |
| Juice | ||
| 1 | ts | Honey |
| 2 | Medium oranges, peeled and | |
| Sectioned |
INSTRUCTIONS
Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Stir in the orange liqueur or orange juice and honey. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange sections; heat through. To serve, transfer the chicken to dinner plates. Spoon sauce over chicken.
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