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Orange-Rosemary Chicken
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Brief Description
Braised chicken served topped with fresh orange glaze.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Each serving: about 265 calories, 34 g protein, 22 g carbohydrate, 5 g total fat (1 g saturated), 2 g fiber, 82 mg cholesterol, 725 mg sodium
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Posted By: mssavy
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Posted On: Dec 20, 2015
Number of Servings:
Ingredients:
- 1 tablespoons - margarine or butter
- 2 cloves - garlic crushed with side of chef's knife
- 4 - medium skinless, boneless chicken breast halves about 1-1/4 pounds
- 1/2 teaspoons - dried rosemary crumbled
- 1/8 teaspoons - black pepper or more, to taste
- 1 teaspoons - salt
- 2 - large navel oranges
- 1/4 cups - orange marmalade
- 1 teaspoons - cornstarch
- - fresh rosemary sprigs for garnish
Directions:
1. In nonstick 12-inch skillet, melt margarine over medium-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper and 1/2 teaspoon salt and cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.
2. Meanwhile, squeeze 1/2 cup of juice from 1 of the oranges. Cut peel and white pith from the remaining orange. Cut orange in half from stem to blossom end and then cut each half crosswise into 1/4-inch thick slices.
3. In a cup, mix orange juice, marmalade, cornstarch, remaining 1/2 teaspoon salt and 1/4 cup water until blended.
4. Transfer chicken to a warm platter. To same skillet, add orange juice mixture; heat sauce to boiling over medium-high heat. Cook, stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken on platter. Garnish with rosemary sprigs.
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