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
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