| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”