Recipe - Chicken Breasts In Orange Sauce

4 lg Navel oranges
4 md Skinless chicken breast
halves with bones; (about 2
One half pounds)
One half teaspoon Salt
One half teaspoon Coarsely ground black pepper
One fourth teaspoon Dried thyme leaves
1 tablespoon Olive oil
One half cup Chicken broth
One fourth cup Orange marmalade
1 teaspoon Cornstarch

1. With vegetable peeler, remove four 3inchlong 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 1/4inchthick slices; set aside.

2. Rub chicken breasts with salt, pepper, and thyme. In nonstick 12inch
skillet, heat olive oil over mediumhigh heat until hot. Add chicken
breasts and cook until golden, about 6 minutes, turning once. Add orange
juice, orangepeel 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998