Citrus Chicken

My sister in law swears by this low cal recipe. Can't wait to try it. She found it at verybestbaby.com.

Citrus Chicken

Spoon fruit sauce over chicken and serve with greens.

Ingredients:
1 cup fresh orange juice divided
1 teaspoon cornstarch
2 teaspoons extra virgin olive oil divided
2 tablespoons chopped shallot
2 cloves garlic finely chopped
1/2 cup water
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 teaspoon ground ginger
1 teaspoon butter
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

Makes 4 Serving(s)
Prep Time: 10 mins.Cook Time: 25 mins.

Preparation Instructions:

COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well.

HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minutes or until reduced to about 1 cup. Stir in orange juice-cornstarch mixture; cook, stirring frequently, for 1 minute. Remove from heat.

MELT butter with remaining oil in large, nonstick skillet over medium-high heat. Add chicken; cook, turning once, for 8 to 10 minutes or until chicken is browned and no longer pink in center. Transfer to platter. Add sauce to skillet with drippings; bring to a boil over medium-high heat, stirring to scrape up any brown bits. Add chicken and any juices accumulated on platter back to skillet and turn to coat chicken with sauce.


Nutrition Facts:Calories 230 Calories from Fat 51 Total Fat 6g Saturated Fat 2g Cholesterol 85mg Sodium 311mg Carbohydrates 9g Dietary Fiber 0g Sugars 5g Protein 34g Vitamin A 5%Vitamin C 53%Calcium 3%Iron 7%

(5 WW pts)

Comments

Lady Di said…
I made this, but spruced it up a bit:) I added orange zest to the sauce as well as changing the shallots to 2 whole shallots and the garlic to 2TBSP. It needed some color, so some shredded carrots and bok choy were nice. It needed some green however, so I would add some julienne zucchini as well. I served it 1/2 cup a rice per serving and the veggies piled in the middle then off center the chicken on the rice pile and drizzle some of the extra sauce over. Added pepper to taste as well. IT WAS SOOOOOO YUMMY!!!!!!!
8:48 PM
Post a Comment

Popular posts from this blog

Moussaka

My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!" Ingredients: 2 eggplants or medium zucchini 1/2 tsp. salt Meat sauce: 2 lbs. ground lamb or lean beef 1 Tbsp. butter salt and pepper 2 medium onions, chopped 2 garlic cloves, crushed 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. parsley 8 oz. (250 ml) tomato sauce 1/2 cup red wine Bechamel Sauce: 1/4 cup butter 1/4 cup flour 1 cup milk 1 cup whipping cream 3 egg yolks, beaten salt and pepper to taste 2 Tbsp. olive oil 1 lb (500 g.) Monteray Jack cheese, grated Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside. To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally. To ma
Read more

Quick Delicious Homemade Cinnamon Rolls

Image
I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol
Read more

Pulled pork sandwiches

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good. Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both. About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm.... Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.
Read more