| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | servings | |
INGREDIENTS
| 2 | tb | Poultry Seasoning |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground Cumin |
| 1/2 | ts | Ground Coriander |
| 1/4 | ts | Ground Allspice |
| 1/4 | ts | Ground Red Pepper |
| 1/4 | ts | Black Pepper |
| 4 | Skinless Boneless Chicken Breast Halves | |
| 1 | tb | Olive Oil |
| Vegetable Cooking Spray | ||
| 1/4 | c | Water |
| 1/4 | c | Dry White Wine |
| 1 | tb | Salt |
| 1 | tb | Orange Marmalade |
INSTRUCTIONS
Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1minute on each side or until lightly browned. Add water and wine to skilet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Apr 3, 1999, converted by MM_Buster v2.0l.
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