INGREDIENTS

INSTRUCTIONS

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.
© 1997 by The Hearst Corporation; all rights reserved
Notes: Use sweet seedless oranges for this flavorful entree. Work Time: 15
minutes; Total Time: 45 minutes.
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”