You'll love this summery chicken flavored with fresh herbs and citrus.
| INGREDIENTS: 1 lime 2 tangerines Nonstick spray coating 6 skinless, boneless chicken breast halves Pepper 1/3 cup chicken broth 1/4 cup sliced green onion 1/2 tsp cornstarch 1 Tbsp water 3 cups hot cooked rice or couscous 1 tsp snipped fresh rosemary or basil or 1/4 tsp dried rosemary or basil, crushed |
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Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juice; set aside.
Lightly coat a large skillet with nonstick cooking spray. Season chicken breasts lightly with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is tender. Remove chicken from skillet and keep warm.
Combine cornstarch and water. Add to juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with hot cooked rice or couscous.
YIELD: 6 servings.
Calories ___________ 241 Sodium __________ 98 mg Vitamin C ______ 18% Total Fat ___________ 4 g Carbohydrate ______ 26 g Iron _______ 12% Saturated Fat ________ 1 g Fiber _____________ 1 g Cholesterol _________ 60 mg Protein __________ 24 g